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Adjust Servings:
1 kilogram beef tenderloin ask your butcher to truss it or for an even piece of midloin, to ensure even cooking
Vegetable Oil
sea salt flakes
pepper grinder
  • Serves 4
  • Medium




“My brother in law Darren is the best steak cook I know!” I was very young when I first proclaimed that, in fact I may have said “my sister’s new boyfriend,” it was that long ago.

I stick by those words today, as he still cooks one of the best steaks I’ve had anywhere; however it wasn’t until a few years later as I embarked on my cooking career, that I discovered it had just as much to do with Darren’s eye for quality and knowledge of beef cuts as it did with his skill. You see Darren knew that I being only young may have found the flavour of a robust sirloin or rib eye a little strong. So he decided to use what is considered to be the tenderest cut of beef; the tenderloin. This same tenderness as well as its full flavour is what makes it a great choice for entertaining. In this recipe I have chosen to slowly roast a whole loin intensifying the flavour and spiced it up with a pepper crust. You can choose to cut this dish at the table and offer your guests slices from the carving board, or you can cut it into medallions or steaks in the kitchen for a more formal presentation at the table.

  1. Remove the beef from the refrigerator at least 2.5 hrs before cooking.
  2. Preheat your oven to 180 degrees (350 fahrenheit).
  3. In a large flat tray or on a piece of baking paper, crack a liberal amount of black pepper and rub a liberal amount of salt flakes and spread evenly amongst the pan or paper surface.
  4. Taking the entire loin of beef, gently roll it in the salt and pepper, until it is evenly covered. You may need to add a bit of salt and pepper here and there.
  5. In a very large pan heat some butter and oil to very hot and place the loin in the pan.
  6. Using a pair of tongs gently roll the beef around until all sides are golden brown; allow each side to sear properly before rolling onto the next.
  7. Transfer the loin from the fry pan to a baking tray and place in the oven for approx 20 minutes for rare and 23 minutes for medium rare, (cooking time required will vary depending on the thickness of the meat. Don’t be afraid to make a small inconspicuous incision in the meat and find out for sure. Once the meat is cooked to how you like it, feel the firmness of the meat and remember that feel for next time. Soon you’ll be able to tell how any meat is cooked just by feeling it!)
  8. Once you’ve removed the loin from the oven allow it to sit for approx 10-15 minutes before serving, (the meat will cook a little further at this stage and it will also relax and become more tender).
  9. While the meat is resting open your wine, and let it breathe.
  10. See, the food is resting and relaxing and the wine is breathing, so if the food is not stressed why should you be!
  11. Serve at the table or cut off steaks in the kitchen. This dish is ideally suited to a béarnaise sauce and some steamed asparagus, all that can be quite rich so a great deal of starch is not required.

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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