If you’re craving a luxurious and flavorful steak dish, this Beef Tenderloin Steak with Lemon Sauce recipe is the perfect choice. Combining perfectly seared tenderloin, aromatic spices, and a rich lemon sauce, this dish is ideal for special occasions or a restaurant-style dinner at home. Pair it with sautéed zucchini and air-fried potatoes for a complete gourmet experience.
Ingredients
For the Steak:
- 1 beef tenderloin steak, trimmed of excess fat
- 1 teaspoon each of coriander seeds, black peppercorns, and Brazilian peppercorns
- 1 sprig rosemary
- 1 teaspoon thyme
- 2 tablespoons butter
- Salt, to taste
For the Lemon Sauce:
- 1 medium onion, diced
- 2 garlic cloves, grated
- A small handful of cilantro, chopped
- 1 teaspoon paprika
- Juice of 1 lemon
- 3 tablespoons all-purpose flour
For the Side Dish:
- Sautéed zucchini
- Air-fried potatoes
Instructions
Step 1: Prepare the Steak
Toast the spices:
- In a pan, dry-toast the coriander seeds, black peppercorns, Brazilian peppercorns, rosemary, and thyme until aromatic.
- Grind the toasted spices into a coarse powder.
Sear the steak:
- Heat a skillet over high heat. Sear the beef tenderloin on all sides until the surface is golden brown.
- Add butter and the ground spice mix to the pan, spooning the butter over the steak to infuse it with flavor.
- Season with salt and cook to your preferred doneness (use a meat thermometer: 55°C/130°F for medium-rare).
- Remove the steak and set aside to rest.
Step 2: Prepare the Lemon Sauce
Create the base:
- In the same skillet, add the diced onion and grated garlic to the remaining butter and spice mixture.
- Sauté until the onions are translucent.
Add the flavor:
- Stir in the cilantro and paprika, cooking for another minute.
- Add the lemon juice, mixing until well combined.
Thicken the sauce:
- Gradually sprinkle in the flour, stirring continuously to avoid lumps.
- Simmer until the sauce thickens to a smooth, creamy consistency.
Step 3: Prepare the Side Dish
Sautéed zucchini:
- In a pan, lightly sauté the zucchini slices in olive oil until tender yet crisp.
Air-fried potatoes:
- Place potato wedges in an air fryer and cook at 200°C (400°F) for 10-15 minutes or until golden and crispy.
Step 4: Assemble and Serve
Plate the dish:
- Arrange the sautéed zucchini and air-fried potatoes on the plate.
- Place the rested steak on top and generously drizzle with the lemon sauce.
Serve immediately for a gourmet experience at home.
Watch the Recipe Video:
Check out the detailed video guide on my YouTube channel, Comfort Food Recipes, to see how this dish comes together step by step. Don’t forget to like, subscribe, and hit the notification bell
Nutritional Information per 100g
- Protein: 20 grams
- Fat: 15 grams
- Carbohydrates: 8 grams
- Calories: 220 kcal
Pro Tips
- Use a meat thermometer for perfect doneness: 55°C (130°F) for medium-rare, 60°C (140°F) for medium.
- Let the steak rest for at least 5 minutes before slicing to retain its juices.
- Adjust the lemon juice quantity for a tangier or milder sauce.
Frequently Asked Questions:
Q: Can I use another cut of beef for this recipe?
A: Yes, sirloin or ribeye would work well, but adjust the cooking time based on the thickness of the cut.
Q: Can I replace the lemon juice in the sauce?
A: You can substitute lemon juice with lime juice or a splash of white wine for a slightly different flavor profile.
Q: What sides pair well with this dish?
A: In addition to sautéed zucchini and potatoes, this steak pairs beautifully with roasted asparagus or a simple green salad.
