Beef tenderloin is the crown jewel of steaks-naturally buttery, incredibly tender and surprisingly lean. This cut is perfect for a special dinner or when you want to impress without spending hours in the kitchen.
In this recipe, we’ll show you how to pan-sear beef tenderloin to perfection. With a simple salt-and-pepper seasoning and a quick sear, you’ll achieve a beautiful crust and a juicy interior. For an extra touch, you can baste with butter, herbs and aromatics or serve with a creamy horseradish sauce. This versatile steak also pairs wonderfully with shrimp for a luxurious surf-and-turf 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 pan over medium-high heat until shimmering.
- Add the beef to the hot pan and cook to your desired doneness, 4-7 minutes per side for medium-rare to medium.
- Remove the beef from the pan and let it rest for 5 minutes before serving.
Recipe Tips
For even cooking, let the beef come to room temperature for 20 minutes before searing.
Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium.
Resting the steak is crucial-it allows juices to redistribute for a more tender bite.
FAQ
Can I cook beef tenderloin in the oven instead?
Yes, you can sear the beef in a hot pan first, then transfer to a preheated oven at 400°F to finish cooking to your desired doneness.
What sides go well with beef tenderloin?
Classic sides include roasted potatoes, steamed asparagus or a fresh green salad. A creamy horseradish sauce or red wine reduction also complements the steak beautifully.
How do I store leftover beef tenderloin?
Wrap leftover steak tightly in plastic wrap or place in an airtight container. Refrigerate for up to 3 days. Reheat gently in a low oven or pan to avoid overcooking.
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