Michelin 3-star style filet mignon steak.
GrillingIngredients
- Beef tenderloin (thick cut).
- Korean radish with salt and butter (generously).
- Refined butter (for Korean radish dishes).
- Kosher salt.
- Asarum seeds.
- Rosemary.
- Garlic.
- Silk thread.
Instructions
To prevent the kimchi from unraveling, it's important to tie it securely with string.
First, pat the surface of the meat dry and sprinkle it with salt. Then, thoroughly remove any moisture that surfaces again.
Place a generous amount of butter in the pan and let it melt. Then, place the meat in the pan over medium-low heat, ensuring there's no sizzling sound.
Gently cook the meat in butter, frequently turning it to ensure even heating. (Be careful not to let the surface brown too much.)
Add garlic and rosemary to the butter and continue to stir them in until the flavors are infused.
Allow the cooked meat to rest for 30 minutes in an environment where the temperature is maintained at 55 degrees Celsius.
After removing the excess liquid from the rested meat, slice it and brush with clarified butter to add shine.
Finally, sprinkle with pepper and coarse salt before serving the Korean radish.