How to Cook Beef Tenderloin Slices

By Published: May four, 2021 · Updated: Dec 2, 2021 · This postal service may contain affiliate links · Please read my disclosure

The only affair this meal needs is candlelight and a wonderful glass of wine. A tender and juicy beef tenderloin steak is apace seared in a skillet, then transferred to the oven to cease cooking. It'southward a gourmet repast 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 beefiness tenderloin steak will melt in your mouth.

Why This Recipe Works

• The steak is tender and juicy: Nosotros quick sear the tenderloin on both sides, and so transfer the steak to the oven to broil for about 5 minutes. This method guarantees a perfectly cooked, tender, very juicy beef tenderloin.
• A meal that's perfect for any occasion: Beef tenderloin is the ultimate meal. Information technology would be perfect to serve on a special occasion, and also wonderful if served on a typical evening at home.
• It'southward so like shooting fish in a barrel!: Please don't exist intimidated at the thought of cooking a beef tenderloin steak at habitation. Even though it's a dish oftentimes reserved for a meal out at a fancy eatery, a beef filet is actually quite simple to melt in the comfort of your own kitchen. We flavour the steak very but, with only a pinch of salt and black pepper which allows the meat to truly stand out.

Frequently Asked Questions

Are Beef Tenderloin And Filet Mignon The Aforementioned?

Both cuts of meat are very tender only are not exactly the aforementioned. Filet mignon is beef cutting from the beefiness tenderloin.
There is very little fat within the tenderloin, so a tenderloin and a filet mignon are both very lean.

How Practise Yous Buy Beef Tenderloin?

You tin 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 also in pre-sliced portions. A whole tenderloin can serve several people which makes information technology a nice buy for a dinner party. A unmarried tenderloin steak is platonic for one person.

Why Is Beefiness Tenderloin Expensive?

The tenderloin is the nearly tender piece of meat on a cow then it will be higher priced than other cuts of meat but admittedly worth every penny.

Why Should Yous Let Steak Rest After Cooking?

If you cutting into a tenderloin steak right after it has been cooked, all of the delicious juices will leak out and non remain in your meat. What is left of the meat volition be dry and have less flavor. Resting the steak after it has cooked is a step that should never be missed.

Ingredients

Ingredient Notes

Run into the recipe box below for ingredient amounts and full recipe instructions.

• Beef tenderloin steak: Choose a steak that weighs roughly 6-ounces and is about one-inch thick.
• Olive oil: Apply a pocket-size amount of olive oil in the skillet to sear the steak.
• Salt and blackness pepper: I don't like to add a lot of seasonings to a beef tenderloin steak, only a pinch of salt and blackness pepper added to both sides season information technology beautifully.
• Butter: I add a pocket-size corporeality of butter to the steak after information technology has cooked and while it is resting. Choose salted or unsalted butter, based on your preference.

How To Make This Recipe

1. Preheat oven to 400 degrees F. In a small oven-safe skillet over medium-high heat, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beefiness with table salt and pepper.
   • Pro Tip: I recommend using a bandage iron skillet. If y'all don't have ane, brand sure y'all use an oven-safe skillet. You'll exist starting on the stovetop and so cooking the steak in the oven.

2. Place beefiness in the skillet and sear on both sides, about 4 minutes per side.
   • Pro Tip: A nice sear is primal for a succulent beef tenderloin and this is only accomplished if the pan is super hot. A deep sear will take roughly iv minutes on each side.
3. Transfer steak (still in the skillet) to the oven and bake for 5 minutes.
   • You only want to cook the steak on the stove to get a good sear. For a perfect crust and an extremely juicy middle, you need to finish cooking the steak in the oven.

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

How Long Do You Cook Beef Tenderloin?

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

So, the skillet is transferred to the oven where the steak cooks for about v minutes. So, a beef tenderloin cooks in nigh 13-15 minutes.

Expert Tips

• Make sure your steak is at room temperature before cooking. Remove the steak from the refrigerator and permit information technology sit on the counter at room temperature for 30 minutes earlier cooking.
• Use a heavy skillet: I recommend using a cast atomic number 26 skillet because it holds its estrus very well.
• Flavor 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, then I recommend using a thermometer to make certain it doesn't get overcooked. Remove the steak from the oven when a meat thermometer inserted in the center reads 125 degrees F (for rare), 130 degrees F (for medium-rare), 140 degrees F (for medium).
• Rest: Make sure y'all 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 whatsoever of these unmarried serving and minor batch recipes:

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

If yous would like to bask a glass of wine with your tenderloin steak, I would propose a Cabernet Sauvignon.

If you've tried this beefiness tenderloin steak recipe or whatever recipe on 1 Dish Kitchen please allow me know how you lot liked it by rating the recipe and telling me about it in the comment section beneath.

If you have a pic please tag the states on Instagram (@onedishkitchen) we'd honey to see it!

• cast iron skillet

• Instant read thermometer

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

• Preheat oven to 400°F (200°C).

• In a small-scale oven-safe skillet over medium-high heat, oestrus oil for xxx seconds. Pat the steak dry with a newspaper towel and sprinkle both sides of the beef with salt and pepper.

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

• Transfer steak (still in the skillet) to the oven and broil for 5 minutes.

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

• Add butter to the top of the steak and cover with aluminum foil. Let steak residue for 5 minutes earlier cutting.

Expert Tips

• Make sure your steak is at room temperature earlier cooking. Remove the steak from the refrigerator and let it sit on the counter at room temperature for 30 minutes earlier cooking.
• Use a heavy skillet: I recommend using a cast iron skillet because it holds its heat very well.
• Flavor 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 best served rare or medium-rare, so I recommend using a thermometer to make sure information technology doesn't get overcooked. Remove the steak from the oven when a meat thermometer inserted in the center reads 125 degrees F (for rare), 130 degrees F (for medium-rare), 140 degrees F (for medium).
• Rest: Make sure you permit the steak to residuum after cooking so that it is juicy and tender.

Nutrition Facts

Beef Tenderloin For One

Corporeality Per Serving (1 steak)

Calories 512 Calories from Fatty 162

% Daily Value*

Fat 18g 28%

Saturated Fatty 5g 31%

Trans Fat 1g

Cholesterol 41mg 14%

Sodium 51mg 2%

Potassium 5mg 0%

Poly peptide 8g 16%

Vitamin A 175IU 4%

Calcium 2mg 0%

Iron 1mg half dozen%

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

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

Most Joanie Zisk

Joanie Zisk is the creator of OneDishKitchen.com, the number i go-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 savour the preparation of a meal that volition nourish both body and soul. Her website is filled with hundreds of easy, flavorful recipes that are tailored for those cooking for one. Joanie is the writer of "The Ultimate Cooking For 1 Cookbook" and her recipes and food photography have been featured in various publications including, TODAY.com, Huffington Mail service, Real Elementary, Cocky.com,Women's Twenty-four hour period, Buzzfeed, and others. Come say hello and follow Joanie on Facebook, Twitter, Pinterest, Instagram and LinkedIn.

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