Best Way to Small Cook Beef Tenderloin

By Published: May 4, 2021 · Updated: Dec 2, 2021 · This post may contain chapter links · Please read my disclosure

The merely thing this repast needs is candlelight and a wonderful drinking glass of vino. A tender and juicy beefiness tenderloin steak is quickly seared in a skillet, then transferred to the oven to terminate cooking. It's a gourmet meal that is also incredibly easy to make.

A beefiness tenderloin is, to me, the perfect dinner. It's simple, beautiful, and very easy to cook. When properly cooked, a beef tenderloin steak will cook in your mouth.

Why This Recipe Works

• The steak is tender and juicy: We quick sear the tenderloin on both sides, then transfer the steak to the oven to bake for about 5 minutes. This method guarantees a perfectly cooked, tender, very juicy beef tenderloin.
• A repast that's perfect for any occasion: Beefiness tenderloin is the ultimate meal. It would be perfect to serve on a special occasion, and also wonderful if served on a typical evening at home.
• It's then like shooting fish in a barrel!: Delight don't be intimidated at the idea of cooking a beefiness tenderloin steak at domicile. Even though it'south a dish often reserved for a meal out at a fancy eating house, a beef filet is actually quite simple to cook in the comfort of your own kitchen. We season the steak very simply, with merely a pinch of salt and black pepper which allows the meat to truly stand out.

Often Asked Questions

Are Beef Tenderloin And Filet Mignon The Same?

Both cuts of meat are very tender just are not exactly the same. Filet mignon is beef cutting from the beef tenderloin.
At that place is very fiddling fat inside the tenderloin, and so a tenderloin and a filet mignon are both very lean.

How Do You lot Buy Beefiness Tenderloin?

Yous can buy beef tenderloin in the meat section of most grocery stores or from a butcher in a meat market. A tenderloin is sold whole and as well in pre-sliced portions. A whole tenderloin can serve several people which makes it a nice buy for a dinner party. A single tenderloin steak is platonic for 1 person.

Why Is Beef Tenderloin Expensive?

The tenderloin is the about tender piece of meat on a cow so it will exist higher priced than other cuts of meat but absolutely worth every penny.

Why Should Yous Let Steak Balance After Cooking?

If you lot cut into a tenderloin steak right after information technology has been cooked, all of the delicious juices volition leak out and not remain in your meat. What is left of the meat will exist dry out and have less flavor. Resting the steak after it has cooked is a step that should never be missed.

Ingredients

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

• Beef tenderloin steak: Choose a steak that weighs roughly vi-ounces and is about one-inch thick.
• Olive oil: Use a small corporeality of olive oil in the skillet to sear the steak.
• Common salt and black pepper: I don't similar to add a lot of seasonings to a beef tenderloin steak, just a compression of salt and black pepper added to both sides season it beautifully.
• Butter: I add together a small amount of butter to the steak subsequently it has cooked and while it is resting. Choose salted or unsalted butter, based on your preference.

How To Brand This Recipe

1. Preheat oven to 400 degrees F. In a small oven-safe skillet over medium-high heat, heat oil for xxx seconds. Pat the steak dry out with a newspaper towel and sprinkle both sides of the beef with salt and pepper.
   • Pro Tip: I recommend using a cast iron skillet. If you don't take one, make sure you apply an oven-condom skillet. You'll be starting on the stovetop and and then cooking the steak in the oven.

2. Identify beef in the skillet and sear on both sides, almost 4 minutes per side.
   • Pro Tip: A squeamish sear is cardinal for a delicious beef tenderloin and this is only accomplished if the pan is super hot. A deep sear volition take roughly 4 minutes on each side.
3. Transfer steak (still in the skillet) to the oven and bake for v minutes.
   • You only desire to cook the steak on the stove to become a good sear. For a perfect chaff and an extremely juicy middle, y'all need to cease cooking the steak in the oven.

4. Remove from the oven and add together butter to the elevation of the steak. Cover and let the steak rest for 5 minutes.

How Long Practice You Melt Beef Tenderloin?

The respond to this question actually depends on the thickness of your steak. I prefer using a steak that is most 1-inch thick. I sear both sides in an oven-safe skillet for about four minutes per side.

And so, the skillet is transferred to the oven where the steak cooks for most v minutes. So, a beefiness tenderloin cooks in well-nigh xiii-15 minutes.

Good Tips

• Make sure your steak is at room temperature before cooking. Remove the steak from the refrigerator and permit it sit on the counter at room temperature for 30 minutes before cooking.
• Employ a heavy skillet: I recommend using a cast iron skillet because it holds its rut very well.
• Season the steak evenly: Evenly encompass the surface of the meat with the salt and pepper.
• How To Know When The Steak Is Done: Tenderloin is best served rare or medium-rare, so I recommend using a thermometer to brand sure it doesn't get overcooked. Remove the steak from the oven when a meat thermometer inserted in the centre reads 125 degrees F (for rare), 130 degrees F (for medium-rare), 140 degrees F (for medium).
• Rest: Make sure yous allow the steak to balance after cooking so that it is juicy and tender.

RELATED RECIPE: Pork Tenderloin For One

Serving Suggestions

You might like to serve your beef tenderloin with any of these single serving and modest batch recipes:

• Roasted Butternut Squash
• Scalloped Potatoes
• Roasted Carrots
• Roasted Brussels Sprouts
• French Bread
• Garlic Smashed Potatoes
• Spinach and Orzo Salad

If you lot would similar to savor a glass of wine with your tenderloin steak, I would suggest a Cabernet Sauvignon.

If y'all've tried this beef tenderloin steak recipe or whatever recipe on 1 Dish Kitchen please permit me know how you liked information technology by rating the recipe and telling me about information technology in the comment section below.

If you take a moving picture delight tag us on Instagram (@onedishkitchen) we'd honey to encounter it!

• cast atomic number 26 skillet

• Instant read thermometer

• ▢ ½ tablespoon olive oil
• ▢ 1 (6-ounce) beef tenderloin steak
• ▢ ⅛ teaspoon kosher table salt
• ▢ ⅛ teaspoon coarsely ground blackness pepper
• ▢ ½ tablespoon butter

• Preheat oven to 400°F (200°C).

• In a modest oven-condom skillet over medium-high rut, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beef with salt and pepper.

• Place beef in the skillet and sear on both sides, about 4 minutes per side.

• Transfer steak (still in the skillet) to the oven and bake for five minutes.

• Remove steak when a meat thermometer inserted in the center reads 125°F (for rare), 130°F (for medium-rare), 140°F (for medium).

• Add together butter to the top of the steak and cover with aluminum foil. Let steak rest for 5 minutes before cutting.

Expert Tips

• Brand sure your steak is at room temperature before cooking. Remove the steak from the refrigerator and let it sit on the counter at room temperature for 30 minutes before cooking.
• Use a heavy skillet: I recommend using a cast atomic number 26 skillet considering it holds its heat very well.
• Season the steak evenly: Evenly cover the surface of the meat with the salt and pepper.
• How To Know When The Steak Is Done: Tenderloin is all-time served rare or medium-rare, and then I recommend using a thermometer to make sure information technology doesn't go overcooked. Remove the steak from the oven when a meat thermometer inserted in the heart reads 125 degrees F (for rare), 130 degrees F (for medium-rare), 140 degrees F (for medium).
• Residue: Make certain y'all allow the steak to residuum after cooking so that information technology is juicy and tender.

Nutrition Facts

Beef Tenderloin For I

Amount Per Serving (i steak)

Calories 512 Calories from Fat 162

% Daily Value*

Fat 18g 28%

Saturated Fat 5g 31%

Trans Fat 1g

Cholesterol 41mg 14%

Sodium 51mg 2%

Potassium 5mg 0%

Protein 8g 16%

Vitamin A 175IU 4%

Calcium 2mg 0%

Iron 1mg 6%

* Percent Daily Values are based on a 2000 calorie diet.

The data shown is an guess provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist'due south advice.

About Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number one get-to site for single serving recipes. The aim of One Dish Kitchen is to inspire individuals with access to single serving recipes that will enable them to relish the preparation of a repast that will nourish both trunk and soul. Her website is filled with hundreds of piece of cake, flavorful recipes that are tailored for those cooking for ane. Joanie is the author of "The Ultimate Cooking For One Cookbook" and her recipes and food photography have been featured in diverse publications including, TODAY.com, Huffington Post, Real Simple, Self.com,Women'south Twenty-four hours, Buzzfeed, and others. Come up say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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