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This guide demonstrates the essential professional technique for searing beef tenderloin specifically for Beef Wellington. Chef TJ Hoy shares expert tips on achieving a perfect Maillard reaction crust through high heat, neutral oils, and patience.
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Heat neutral oil in a cast iron pan until it starts smoking. → Place seasoned beef in the pan and press down for contact. → Sear undisturbed until a deep brown crust forms. → Rotate and repeat for all sides until fully seared.
Heat neutral oil in a cast iron pan until it starts smoking. → Place seasoned beef in the pan and press down for contact. → Sear undisturbed until a deep brown crust forms. → Rotate and repeat for all sides until fully seared.
This guide demonstrates the essential professional technique for searing beef tenderloin specifically for Beef Wellington. Chef TJ Hoy shares expert tips on achieving a perfect Maillard reaction crust through high heat, neutral oils, and patience.
Add enough sunflower oil to a cast iron pan to thoroughly coat the bottom.
Allow the oil to heat over a high flame for a couple of minutes until it just begins to smoke.
Carefully place the seasoned beef into the hot pan to begin searing the first side.
Press the meat down gently to ensure full contact with the pan and let it sit undisturbed to develop a crust.
Monitor the browning (Maillard reaction) at the edges; the meat will naturally loosen from the pan when the crust is ready.
Use a neutral oil with a high smoke point, such as sunflower oil, to handle the high heat required for searing.
A common mistake is not getting the pan hot enough; ensure the oil is smoking slightly before adding the meat to create an instant crust.
Be patient and do not move the meat too early; it will release from the pan naturally once the Maillard reaction has occurred.
The first side of the beef takes the longest to sear; subsequent sides will brown much faster as the pan and meat are already hot.
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