Pan Seared Beef Tenderloin is packed with iron and tons of flavor. It’s a simple recipe  that every age will adore.

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Since when did my kids become such carnivores? Hubby and I have never been big red meat eaters, but our parents are. So whenever the kids are with their grandparents, they end up having a few bites of bacon or steak — that is until my husband realizes what’s happening and puts an end to it! My husband is actually ok with the kids eating beef on occasion, but he prefers that it be grass-fed whenever possible.


Luckily for us, we have an incredible butcher shop in our neighborhood that almost exclusively sells grass-fed beef. Recently, I bought a nice beef tenderloin from them for our dinner. Have you ever heard a 4 year old scream, “MORE STEAK”!!! Well, that was what Gemma was declaring after she finished her first serving. It’s proof to me that just because Mommy and Daddy may not really eat a certain food that the little ones won’t enjoy it. 


The funniest part of this whole experience for me was watching my hubby, the occasional vegetarian, sharing — and loving — a tender, juicy and flavorful steak with his little girl. It just goes to show that sometimes it’s the little ones who are the good influence on their parents and that food, like love, knows no boundaries.


If you’re looking for more recipes for your little carnivores, definitely try Southern Style Pork Tenderloin or Moroccan Chicken. But of course, don’t forget the sides! There’s something about a beef and potatoes pairing. I love serving this tenderloin with Mascarpone Mashed PotatoesCrispy Smashed Potatoes or Air Fryer French Fries for a steak frites vibe and some sort of veggie like crispy broccoli or air fryer bacon wrapped asparagus. It makes for a really nice well rounded meal. 


It doesn’t get any easier than this recipe! You’re going to want to make this one a lot for that reason. Let me know what you think in the comments or on social media


Pan Seared Beef Tenderloin

Make juicy, tender steak with very little effort. Pan Seared Beef Tenderloin is packed with iron and tons of flavor. It’s a simple recipe that every age will adore.
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Course: Main Dish
Cuisine: American
Servings: 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes



  • Preheat the oven to 350F degrees.
  • Lightly sprinkle each fillet with salt on all sides.
  • Heat 1 tbsp of oil in a large sauté pan over medium/high heat. Sear each side of the steak for 2 minutes. 
  • Remove pan from the stove, place in the oven and cook for 6-8 minutes for medium rare and 10 minutes for medium.*
  • Remove fillets from the pan and let rest for 5 minutes before serving.


  • *Time for steak is approximate, each piece of meat you buy may slightly have a different thickness. Therefore, the cooking time may be a little longer.


Calories: 280kcal | Protein: 31g | Fat: 16g | Cholesterol: 100mg | Sodium: 650mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. 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

  2. WHOLE FOODS September 2011 OAMM Menu (OAMC, Freezer Cooking, Bulk Cooking, Power Cooking) | OAMC from Once A Month Mom says:

    […] Pan Seared Beef Tenderloin […]

  3. 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!!!!

  4. 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!

  5. 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!

  6. 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. 🙂

  7. 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!

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