Pirate Steak Recipe
- Beef tenderloin
- Olive oil
- Lemon juice
- Montreal seasoning (standard mix of pepper and spices)
- Start with one whole tenderloin. One piece comes in a long bag and weighs between 4 and 6 lbs on average.
- Take the whole tenderloin out of the bag. The bottom will have sections of thin white sinuous material. Take a knife and remove this by running the knife carefully under the white making sure not to take off too much meat. It will take about 5-10 minutes to do this carefully and will be worth it when you go to eat it. It does not have to be perfect - just get the major sections off.
- The larger tenderloins should be cut into three sections. On a larger piece, you will notice that one end is very thick while the other end is thin and the middle section is uniform and cylindrical. Cut the large end where it starts to taper into the middle section. Cut the thin end where it starts to taper away from the uniform middle piece.
- Now you have three sections. This will ensure that you are able to cook the whole piece correctly because the large end needs more time than the small end. (On the grill you would never be able to get it all cooked evenly if still in one piece).
- All pieces get marinated in the following:
- Olive oil
- Lemon juice
- Montreal seasoning
- In a pan or plastic bag, put enough olive oil to generously coat all of the meat. Squeeze the juice of one lemon for a whole tenderloin. Coat all sides of the tenderloin pieces in olive oil and lemon juice. Cover all pieces generously in Montreal seasoning. Really shake it on so that the tenderloin is almost completely covered. Let marinade for several hours - or overnight if you like more flavor.
- If you are cooking on the grill, sear the meat first on high heat. Ideally you need some flame because you don’t want all of the Montreal seasoning to stay on the steak so you actually burn some of the mix off during cooking. Depending on your taste, you can also scrape some of the excess Montreal seasoning off as you grill. However, if you are enjoy spicy flavor, leave it on.
- Monitor your steak carefully. This fine cut of meat can go from "almost done" to done very quickly. If you are grilling over the fire, rotate frequently and check with a thermometer or by cutting the meat.
- The large piece is almost thick enough to be a roast and needs to be treated that way. In a restaurant, you would see this piece cooked as a Chateau Briand, usually for two people or more. You cook it then take it off the grill and let it rest for ten minutes before you slice it. (It will continue to cook while resting.) This ensures that the juices do not drain out of the meat when it is sliced. Slice pieces to desired thickness.
- The uniform middle section is typically what you see as a filet mignon in a restaurant. In this case though, when you are cooking for many people, it's best to keep the whole middle section together but you can cut it into individual steaks if you want to. Cook to desired doneness and slice pieces as needed. The uniform middle section does not need to rest as long as the big section does after cooking.
- The small section is typically used in other dishes because of its size and the fact that that portion is not uniform. You would see this portion of the tenderloin used in a beef stroganoff or other dish where a fine cut of meat and smaller pieces are needed. (This end will cook quickly and is most often consumed by the chef while grilling under the guise of quality control!)