Seared Buffalo Sirloin W Blackberry Sauce And Poached Shallots Recipes

POACHED BEEF TENDERLOIN

Steps:

• Put the meat in a deep pan just large enough to hold it-a Dutch oven is usually ideal, but you can curve the meat into a wide saucepan too-and cover it with boiling water or stock. Add a large pinch of salt if you're using water or if the stock is unsalted. Adjust the heat so that the mixture bubbles gently-on my stove that's medium.
• Cook until the meat's internal temperature reaches 120°F (use an instant-read thermometer); 125°F if you prefer medium-rare. Remove the meat and let it sit for about 5 minutes, then cut into 1/2- to 1-inch-thick slices. Serve immediately with the garnishes.

CAST IRON PAN-SEARED STEAK (OVEN-FINISHED)

Steps:

• Place steaks side by side in large casserole dish. Add orange juice, cider vinegar, and Worcestershire sauce. Refrigerate, uncovered, for 45 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove casserole dish from refrigerator. Cover steaks with plastic wrap and let reach room temperature, at least 15 minutes.
• Heat olive oil in a cast-iron skillet over high heat.
• Place steaks on a clean work surface and generously rub with steak seasoning and black pepper.
• Cook steaks in the hot skillet until lightly browned on the bottom, 2 1/2 minutes. Flip and cook until browned on the other side and red in the center, about 2 minutes more. Place skillet, with steaks, into the oven.
• Bake in the preheated oven until steaks are firm and reddish-pink to lightly pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read from 130 degrees F (54 degrees C) to 140 degrees F (60 degrees C).
• Remove steaks from oven; season with salt. Let sit for 5 minutes before serving.