Ingredients

  • 18 oz. tenderloin, 8 equal size pieces 1 1/2-inches thick
  • 8 tablespoons butter
  • 1.3 cups flour
  • 5 cups beef stock
  • 4 tablespoons black pepper, coarse ground
  • 12 tablespoons soy sauce
  • 4 teaspoons lemon juice
  • 20 tablespoons flour
  • 4 tablespoons black pepper, coa ground

Directions

1. Cut the Tenderloin: This recipe originally called for 4 -16 oz steaks from the prime, each 1.5 inch think to serve 4. John modified it to use tenderloin. Teresa has modified it to cut the steaks in half but keep 1.5 inch thickness so as to serve 8.
2. Make the Brown Sauce: Start with a cool skillet.
Under low heat, make a roux by melting the butter and whisking in the flour. Keep the mixture in constant motion. This always takes longer than I think, but slowly the roux gets darker and darker. When the roux is the color of semi-sweet chocolate, add the water or beef stock. There will be a rush of steam; avoid breathing the steam but keep whisking the sauce. Simmer, whisking constantly, for about 2 more minutes. Add more stock if the mixture is too thick, more flour if it is too thin. Add salt to taste. Add peppercorns.
3. Prepare the Steak: Mix the soy and lemon juice in a shallow pan.
Mix the flour and cracked peppercorns in a separate bowl.
Put about ¼ inch vegetable oil into a very hot cast iron skillet and heat until oil pops when a drop of water is dropped in.
Use tongs or a fork to dip the steak into soy-lemon mixture, then into the flour mixture, coating well; the more, the better. Handle gently with floured hands.
Place steak gently into hot skillet with oil. The goal is to cook the steak on all sides creating a crust. Turn the steak regularly to provide even cooking and avoid burning. Lift the steak regularly to make sure that fresh hot oil gets under the steak. If necessary, fry the edges by holding the steak with the tongs. The crust should be a uniform golden brown.
Medium rare takes about 10-12 minutes.
When the steak is done, remove from skillet and gently drain off the oil.
4. Serve: Spoon sauce over the steak on a serving platter.



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