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Beef tenderloin sounds fancy, but it is one of the easiest cuts I cook. A quick sear in a pan on the stovetop, a few minutes in the oven, and a little butter at the end are all it takes to get it tender every time.
Why I Sear First, Then Finish in the Oven
This whole recipe comes down to the method, and it is genuinely easy. I sear the tenderloin in a hot pan on the stovetop to build a deep, browned crust, then move the pan straight into the oven to finish.
Tenderloin is a very lean cut with almost no fat marbling, so overcooking is really the only pitfall. Finishing in the oven gives you gentle, even heat and a lot more control than cooking it all the way through in the pan. That is how you get a well-seared outside and a juicy, tender center.
I keep the seasoning simple on purpose. All it needs is salt and pepper so the beef actually tastes like beef, and then a little butter spooned over at the very end for richness and a glossy finish.
My girls are serious steak lovers, so this one (served with Mascarpone Mashed Potatoes and Roasted Brussels Sprouts) has earned a permanent spot in our dinner rotation. It’s easy enough for a weeknight and nice enough for a holiday or special birthday dinner!
Choosing Your Beef Tenderloin
You only need a handful of ingredients here, so the beef is really the star. A couple of things worth knowing before you shop:
Beef tenderloin is the same cut filet mignon comes from, so if your market labels it filet, filet mignon, or tenderloin steaks, you have the right thing. I buy a grass-fed piece from our local butcher. Grass-fed runs a little leaner, so I keep an extra close eye on it in the oven.
As for the rest, keep it simple. I sear in olive oil because it stands up to the high heat of the pan, and I save the butter for the very end, since butter would burn at searing temperature. A little kosher salt, a grind of pepper, and that is really all this needs.
How to Make Pan Seared Beef Tenderloin
Step 1: Pat the tenderloin dry and season it all over with salt. For the best sear, let it sit at room temperature for about an hour before cooking.
Step 2: Heat the olive oil in a large oven-safe skillet over medium-high heat, then sear the beef on all sides until it is deeply browned.
Step 3: Move the whole skillet to the oven and roast until the beef reaches your preferred doneness. Then, remove from the oven, add the butter to the pan and spoon it over the beef as it melts.
Step 4: Let the beef rest for 5 minutes, then slice and serve.
Tips for the Best Beef Tenderloin
- Use a meat thermometer. With so many variables at play, the thickness of your cut, how cold it was going in, how your oven runs, a good meat thermometer is really the only reliable way to hit the doneness you want. I check the center of the thickest part, and I pull the beef about 5 degrees before my target temperature since it keeps cooking as it rests.
- Get the pan good and hot before the beef goes in. A properly preheated pan is what gives you that deep, browned crust in the first minute or two. If the pan is not hot enough, the beef releases moisture and steams instead of searing.
Give this one a try the next time you want a dinner that feels special without the fuss. If you make it, I would love to hear how it went, leave a comment and a star rating below so I know, and so other readers can find it too.
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Pan Seared Beef Tenderloin
Ingredients
- 1 pound beef tenderloin
- 1 teaspoon kosher salt
- 1/4 tsp ground pepper (optional)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
Instructions
- If you have time, take the beef out of the fridge about an hour before cooking and let it come to room temperature. Preheat the oven to 350°F.
- Pat the beef dry and season it all over with the salt, and the pepper if using.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Add the beef and sear until deeply browned on all sides, about 2 minutes per side.
- Transfer the skillet to the oven and roast until the beef is about 5°F below your target doneness, since it keeps cooking while it rests. For medium, pull it at 135°F and it will rise to about 140°F as it rests. This takes about 8 to 10 minutes. See the doneness guide in the notes.
- Remove steak from the oven. Add the butter to the skillet and spoon it over the beef until it melts.
- Move the beef to a cutting board and let it rest for 5 minutes. The temperature will climb a few degrees as it rests. Slice and serve.
Notes
- Rare: 120°F
- Medium-rare: 130°F
- Medium: 140°F
- Medium-well: 150°F
- Well done: 160°F and above
Simple, hassle-free and yummy! Catherine, you work magic with your recipes!!!
In the Midwest our cattle start off as grass-fed and brought in to be corn fed before going to the butcher and there is no comparison to grass-fed cattle. I’ve eaten the grass fed cattle when traveling and can’t wait to get back home for Midwest beef again.
I will have to try this recipe. It looks very good and easy to do. Thanks
This beef tenderloin is perfection in a pan!!!
Made it this weekend for dad-in-law…IT WAS PERFECT!! Subbed in high-quality sirloins to save a little $$, and heated the oven w/ a couple glass pie plates in there while I pan seared, then transferred my seared steaks right into the hot pie places in the oven–perfect. Stand time is essential to allow the center to finish perfectly, I think. Even thick steaks were ideal, and I always have a prob w/ that. Yet another keeper. THANKS!!!!
Thank you for this recipe. We love grass fed beef and try to incorporate into our weekly menu plan at least 1 or 2x per week. Great quality red meat and it’s saturated fat is so good for the little ones developing brains and bodies! I would love to see more red meat recipes, this one was fabulous!
oh, this looks soooo good. I think i’ll put that on the menu for next month. I am totally in agreement with the grass-fed (also no hormones/antibiotics) on the animals. But, the butcher we go to is a good 45 minute drive, so we only go once a month. But I will make sure to add this to my order. thanks for posting!
We have the exact opposite situation at our house. My carnivorous husband tries to get my veggie daughter to eat the steak, which she promptly throws off of her plate. 🙂
My 3 year-old just gobbled this up, along with the cucumber salad. We also had it with the mushroom barley, which he wouldn’t touch. 2 out of 3 isn’t bad!
Mashed potatoes and edamame
what is the menu for your tenderloin? is it mashed potatoes and lima beans? looks great!
Yes, you can easily transfer it to a baking sheet 🙂
Can you transfer it to a different dish if you don’t have an oven safe saute pan?
Now, this is what I’m talking about Catherine!