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Seared Beef Portion with Natural Pan Jus

Seared Beef Portion with Natural Pan Jus
Logged by @test2

Nutrition Facts

Per 200g serving

% Daily Value based on a 2000 kcal diet

Calories 500 kcal
25% DV
Total Fat 30.0g
46% DV
Monounsaturated Fat13.0g
Polyunsaturated Fat1.5g
Saturated Fat12.0g
Trans Fat0.5g
Total Carbohydrate 0.0g
0% DV
Protein 52.0g
100% DV
Animal Protein52.0g

About

A very beef-heavy serving consisting almost entirely of beef with no other clearly identifiable ingredients.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)8.0mcg27%
Choline180.0mg33%
Folate (B9)12.0mcg3%
Niacin (B3)10.0mg63%
Pantothenic Acid (B5)1.2mg24%
Riboflavin (B2)0.4mg31%
Thiamin (B1)0.1mg7%
Vitamin B125.0mcg208%
Vitamin B60.7mg41%
Vitamin D0.2mcg1%
Vitamin E0.5mg3%
Vitamin K1.0mcg1%

Minerals

NutrientAmountDV%Half-life
Calcium20.0mg2%
Chromium2.0mcg6%
Copper0.1mcg0%
Iodine8.0mcg5%
Iron5.0mg28%
Magnesium30.0mg7%
Manganese0.0mg1%
Molybdenum5.0mcg11%
Phosphorus420.0mg60%
Potassium700.0mg15%
Selenium35.0mcg64%
Sodium120.0mg5%
Zinc9.0mg82%

Seared Beef Portion with Natural Pan Jus

Headnote



This is beef in its purest form: concentrated, direct, and composed with discipline. The cut is handled simply so the meat remains the subject, while careful searing builds depth, color, and a clean, savory finish. Served as a precise portion, it is a study in restraint and control.

Recipe essentials



  • Dish category: Main protein

  • Cuisine or origin: Classical

  • Course type: Main course

  • Yield: 1 portion

  • Serving size: 200 g

  • Prep time: 5 minutes

  • Cook time: 8 minutes

  • Total time: 13 minutes

  • Difficulty: Easy


    • Equipment



  • Heavy skillet or sauté pan, 24 cm

  • Tongs

  • Small tray or plate for resting

  • Sharp knife


    • Ingredients



    Beef


  • Beef, 200 g


    • Method



  • 1. Remove the beef from refrigeration and let it stand at room temperature for 20 minutes. The surface should lose its chill, while the meat remains firm and dry to the touch.

  • 2. Place a heavy skillet over high heat and allow it to become properly hot, about 2 minutes. The pan should be hot enough that the beef sizzles immediately on contact.

  • 3. Add the beef to the dry pan and sear without moving it for 2 to 3 minutes on the first side. Turn once and sear the second side for 2 to 3 minutes more. The exterior should be deeply browned and aromatic, with a well-defined crust.

  • 4. Reduce the heat to medium and continue cooking, turning as needed, for 2 to 3 minutes, until the beef feels resilient but still yields slightly to pressure. For a medium-rare result, the center should remain warm and red to pink.

  • 5. Transfer the beef to a plate and rest for 5 minutes. The juices should settle back into the meat, and the surface should remain glossy rather than wet.

  • 6. If desired, return the beef briefly to the pan for 15 to 20 seconds per side to refresh the crust before serving. Keep the interior supple and avoid overcooking.


    • Plating and serving



    Set the beef slightly off center on a warm plate, keeping the presentation clean and uncluttered. Serve immediately, with the crust intact and the interior sliced only at the table if desired.

    Professional notes



    A dry surface and a properly heated pan are essential to achieve a clean crust. Resting is not optional; it preserves juiciness and gives the beef its final texture. Do not crowd or disturb the meat during searing, or the exterior will steam rather than brown.
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