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Steak With Pistachio And Chimichurri Crust, With Cherry Demi Glace
Steak With Pistachio And Chimichurri Crust, With Cherry Demi Glace

Steak with cherry sauce offers a mouth-watering balance of savory richness and sweet-sour tang. Drawing inspiration from Asian cuisines, this dish elevates the classic pairing into something truly distinctive. The cherry demi glace is enhanced with a hint of soy sauce and star anise, adding layers of umami depth and gently spiced warmth. A pistachio and lemon zest crust brings contrasting textures, a touch of richness, and a creamy, fresh finish that ties the flavors together beautifully.

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Ingredients

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Thăn Bò Nguyên Khối

  • Beef sirloin 2000.0 g
  • Salt 20.0 g
  • Black pepper 20.0 g
  • Olive Oil 20.0 g
  • Yellow mustard 100.0 n/a

Lớp Phủ Bơ Mayo Cao Cấp

  • Unsalted butter 150.0 g
  • Best Foods Real Mayonnaise 3L 60.0 g
  • Pistachio, chopped 100.0 g
  • Parmesan cheese 40.0 g
  • Garlic 6.0 g
  • Zest of Lemon (whole fruit) 3.0 g
  • Salt 5.0 g
  • Black pepper 2.0 g

Sốt Anh Đào Demi Glace

Steak with cherry sauce offers a mouth-watering balance of savory richness and sweet-sour tang. Drawing inspiration from Asian cuisines, this dish elevates the classic pairing into something truly distinctive. The cherry demi glace is enhanced with a hint of soy sauce and star anise, adding layers of umami depth and gently spiced warmth. A pistachio and lemon zest crust brings contrasting textures, a touch of richness, and a creamy, fresh finish that ties the flavors together beautifully.

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Preparation

  1. Thăn Bò Nguyên Khối

    • Trim the tenderloin of silver skin and excess fat. 
    • Rub evenly with salt and freshly ground black pepper. 
    • Heat a large pan with olive oil over a medium- high heat. Sear the tenderloin on all sides until a deep golden crust forms (about 2–3 minutes per side). 
    • Remove from the pan and place on a wire rack. Allow the surface temperature to drop to 30–35 °C before the next step. (This prevents the crust mixture from melting and sliding off while still keeping the meat warm inside.) 
    • Once cooled slightly, brush the entire surface with mustard.

  2. Lớp Phủ Bơ Mayo Cao Cấp

    • In a bowl, mix softened butter and Hellmann’s Mayonnaise until smooth. 
    • Add pistachios, parmesan, garlic, lemon zest, salt, and pepper. Stir until fully combined into a cohesive paste. 
    • Spread the crust mixture evenly over the mustard-coated beef in a layer about 3–5mm thick. 
    • Chill briefly (15–20 minutes) to help the crust firm before roasting. - Preheat the oven to 180 °C (356 °F). 
    • Place the crusted tenderloin on a wire rack set over a roasting tray. Roast until the internal temperature reaches: 48–50 °C for medium-rare, 52–54 °C for medium (Cooking time: approx. 25–35 minutes depending on oven and size.) 
    • Remove from the oven and rest for 15 minutes before slicing — this allows juices to redistribute and the crust to set firmly.

  3. Sốt Anh Đào Demi Glace

    • Prepare Knorr Demi Glace. 
    • Add cherry puree, dried sour cherries, red wine, soy sauce, star anise, and thyme. Simmer gently for 8–10 minutes until reduced and glossy. 
    • Strain, then whisk in cold butter cubes for shine.

  4. Trang Trí

    • Slice the rested tenderloin into 2–3 cm thick medallions. 
    • Spoon a layer of cherry demi glace onto the plate. 
    • Arrange 2–3 slices of crusted tenderloin on top. 
    • Garnish with crushed pistachios, micro herbs for extra depth and texture.