Ingredients
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1 pound beef tenderloin
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1 teaspoon kosher salt
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1 tablespoon olive oil
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1 tablespoon unsalted butter
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Ground black pepper, to taste (optional)
(Adjust as needed)
Instructions
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Preheat the oven to 350°F.
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Season the beef tenderloin evenly with salt and pepper, if using.
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Heat the olive oil in a large oven-safe sauté pan over medium-high heat. Once hot, add the tenderloin and sear for about 2 minutes per side, until browned all around.
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Transfer the pan to the oven. Cook for 6–8 minutes for medium-rare or about 10 minutes for medium. Timing will vary slightly depending on thickness.
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Remove the pan from the oven. Add the butter, let it melt, and spoon it over the steak.
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Transfer the beef to a cutting board and let it rest for about 5 minutes before slicing and serving.
Notes
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Different doneness needs
If your table prefers different levels of doneness, cut the tenderloin into individual filets before cooking. This makes it easier to pull each piece when it’s ready. -
Using a thermometer
A meat thermometer takes the guesswork out. Aim for about 130°F for medium-rare and 140°F for medium. The temperature will continue to rise slightly as the meat rests. -
Don’t skip the rest
Even a short rest helps keep the juices in the meat instead of on the cutting board.
