The process involves utilizing a plancha, a flat, solid cooking surface typically made of steel or cast iron, to achieve a desirable crust on a cut of beef tenderloin. This cooking method allows for even heat distribution and consistent searing across the entire surface of the meat, leading to enhanced flavor and texture.
Employing this technique offers several advantages over traditional pan-searing. The expansive, even heat of the plancha facilitates rapid caramelization, maximizing the Maillard reaction and thus, developing a richer, more complex flavor profile. Furthermore, the flat surface promotes uniform contact, reducing the likelihood of hot spots and ensuring even cooking. This approach is particularly well-suited for achieving a perfectly seared exterior while maintaining a desired level of internal doneness.
