Seared Beef Tenderloin Medallions with Ginger-Chive Gremolata

A refined, high-heat seared beef tenderloin, rapidly cooked to a sublime rare interior, then thinly sliced. Elevated with a bright, aromatic gremolata featuring fresh ginger, vibrant chives, and a whisper of lemon zest, all unified by a deeply savory bone broth reduction. A truly sophisticated late-night indulgence.

Ingredients

• Beef tenderloin250 g
• Ghee20 g
• Fresh ginger1 tsp
• Fresh chives2 tbsp
• Flat-leaf parsley1 tbsp
• Lemon zest0.5 tsp
• Lemon juice1 tsp
• Beef bone broth60 ml
• Colatura di Alici0.5 tsp
• Flaked sea saltto taste
• Freshly ground black pepperto taste

Method

1. Preheat your oven's broiler to high. Pat the beef tenderloin aggressively dry with paper towels. Season generously with flaked sea salt and freshly ground black pepper.
2. Heat an oven-safe cast iron pan or heavy-bottomed skillet over high heat on the stovetop until smoking. Add the ghee.
3. Carefully place the tenderloin into the hot pan. Sear undisturbed for 1.5 minutes per side until a deep, crusty Maillard reaction forms.
4. Transfer the pan to the preheated broiler. Broil for 2-3 minutes per side for rare to medium-rare, depending on thickness and desired doneness. Watch carefully to avoid overcooking.
5. Remove the pan from the oven. Immediately transfer the tenderloin to a cutting board and let it rest, tented loosely with foil, for 5-7 minutes. This is crucial for juiciness.
6. While the beef rests, prepare the gremolata: In a small bowl, combine grated ginger, minced chives, minced parsley, and lemon zest.
7. Gently warm the reduced beef bone broth with colatura di alici and lemon juice. This forms a delicate, umami-rich 'jus'.
8. Thinly slice the rested tenderloin against the grain into medallions. Arrange on a serving plate.
9. Spoon the warm ginger-chive gremolata over the medallions, then drizzle with the umami jus. Serve immediately.