Chef Martín Berasategui shares beef tenderloin cooking technique

Chef Martín Berasategui, holder of twelve Michelin stars, has shared a specific technique for cooking a whole beef tenderloin to ensure consistent doneness across different sections of the meat.

His method involves three primary steps: tempering the meat at room temperature for at least five hours to prevent a cold center, searing the piece in a pan with a single turn to retain juices, and slicing the meat by zones. By cutting the tenderloin into sections, the head can be served rare, the center medium, and the tip well-done, allowing a single piece of meat to satisfy various preferences.