Pan Seared Beef Tenderloin
This Pan Seared Beef Tenderloin recipe will give you the juiciest, most tender steaks ever. Not only is it easy to make, but it delivers mouthwatering results every time! Simple enough for a weeknight dinner but show-stopping enough for a special occasion.
Servings: 4
Calories: 280kcal
Ingredients
- 1 pound beef tenderloin
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ground pepper, to taste (optional)
Instructions
- Preheat the oven to 350°F.
- Lightly sprinkle tenderloin with salt (and pepper if desired) on all sides.
- Heat 1 tablespoon of oil in a large sauté pan over medium/high heat. Sear each side of the beef tenderloin 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. (See below for internal temperatures and approximate cooking times for each.)
- Remove steak from the oven. Place a tablespoon of butter in the pan, swirl to melt and spoon over the steak.
- Transfer steak to a cutting board and let rest for 5 minutes before slicing and serving.
Notes
For Different Doneness: If you want to cook the steaks to varying doneness levels, cut the beef tenderloin into 4 even filets before cooking. This makes it easier to customize cooking times for each steak.
Use a Meat Thermometer: For perfectly cooked filets, aim for 130°F for medium-rare and 140°F for medium. A good meat thermometer will be your best friend!
Let It Rest: Skipping this step can cause the juices to run out, which is no good! Allow the beef to rest for at least 5 minutes before serving.
Doneness Internal Temperatures:
- Very rare: 120-125 degrees (in the oven for 4 minutes)
- Medium rare: 125-130 degrees(in the oven 5-6 minutes)
- Medium 135-140 degrees (in the oven 6-7 minutes)
- Medium well 145-150 degrees (in the oven 8-9 minutes)
- Well done: 160 degrees (in the oven 10 minutes plus)
Nutrition
Calories: 280kcal | Protein: 31g | Fat: 16g | Cholesterol: 100mg | Sodium: 650mg