Australian wagyu tenderloin is a premium cut of beef known for its rich marbling and exceptional flavor. It is a luxurious ingredient that is often reserved for special occasions or fine dining experiences.
To prepare Australian wagyu tenderloin, it is important to handle the meat with care to ensure that it stays tender and juicy. Start by bringing the meat to room temperature before cooking. This will help it to cook more evenly and prevent it from seizing up when it hits the heat.
Next, season the meat generously with salt and pepper, and sear it in a hot skillet or grill pan over high heat. Use a neutral oil with a high smoke point, such as canola or grapeseed oil, to prevent the meat from sticking to the pan.
Once the tenderloin is seared on all sides, transfer it to a preheated oven at 400°F (200°C) and cook it for about 10-15 minutes, depending on the thickness of the cut and your desired level of doneness. A meat thermometer should read 130°F (55°C) for medium-rare or 140°F (60°C) for medium.
Let the meat rest for a few minutes before slicing it thinly against the grain. Serve the Australian wagyu tenderloin with a simple side of roasted vegetables or a rich red wine sauce for a truly indulgent meal.
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