Beef tenderloin is the ultimate cut for those who appreciate fine beef. Known for its buttery texture and rich flavor, it’s surprisingly low in fat yet incredibly tender. Whether you’re planning a romantic dinner or a celebratory feast, this cut delivers elegance with minimal effort.
In this recipe, we pan-sear the filets to a perfect crust while keeping the inside juicy and tender. A simple seasoning of salt and pepper lets the natural flavor shine. Serve with your favorite sides like roasted vegetables or a creamy horseradish sauce for an unforgettable meal.
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Recipe details
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Ingredients
Instructions
- Pat the beef tenderloin filets dry with paper towels. Season generously on all sides with salt and pepper.
- Heat a large drizzle of oil in a large skillet over medium-high heat until shimmering.
- Add the filets to the hot pan. Cook to your desired doneness, about 4 to 7 minutes per side for medium-rare to medium. Use a meat thermometer to ensure accuracy (130°F for medium-rare).
- Remove from pan and let rest for 5 minutes before serving. This allows the juices to redistribute.
Recipe Tips
For the best sear, make sure the pan is hot before adding the beef.
Let the steaks rest after cooking to keep them juicy.
Butter-baste with fresh herbs like thyme or rosemary for extra flavor.
FAQ
How do I know when the beef tenderloin is done?
Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well. Let rest for 5 minutes after cooking.
Can I cook beef tenderloin in the oven instead?
Yes, sear first in a hot pan, then transfer to a preheated 400°F oven until desired doneness.
What sides go well with beef tenderloin?
Try roasted asparagus, mashed potatoes or a creamy horseradish sauce.
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