How to Fix Tenderloin Beef Filet
The only thing this meal needs is candlelight and a wonderful glass of wine. A tender and juicy beef tenderloin steak is quickly seared in a skillet, then transferred to the oven to finish cooking. It's a gourmet meal that is also incredibly easy to make.
A beef tenderloin is, to me, the perfect dinner. It's simple, beautiful, and very easy to cook. When properly cooked, a beef tenderloin steak will melt 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 meal that's perfect for any occasion: Beef 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 so easy!: Please don't be intimidated at the thought of cooking a beef tenderloin steak at home. Even though it's a dish often reserved for a meal out at a fancy restaurant, a beef filet is actually quite simple to cook in the comfort of your own kitchen. We season the steak very simply, 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 Same?
Both cuts of meat are very tender but are not exactly the same. Filet mignon is beef cut from the beef tenderloin.
There is very little fat within the tenderloin, so a tenderloin and a filet mignon are both very lean.
How Do You Buy Beef Tenderloin?
You 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 also in pre-sliced portions. A whole tenderloin can serve several people which makes it a nice purchase for a dinner party. A single tenderloin steak is ideal for one person.
Why Is Beef Tenderloin Expensive?
The tenderloin is the most tender piece of meat on a cow so it will be higher priced than other cuts of meat but absolutely worth every penny.
Why Should You Let Steak Rest After Cooking?
If you cut into a tenderloin steak right after it has been cooked, all of the delicious juices will leak out and not remain in your meat. What is left of the meat will be dry 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 6-ounces and is about 1-inch thick.
- Olive oil: Use a small amount of olive oil in the skillet to sear the steak.
- Salt and black pepper: I don't like to add a lot of seasonings to a beef tenderloin steak, just a pinch of salt and black pepper added to both sides season it beautifully.
- Butter: I add a small amount of butter to the steak after it has cooked and while it is resting. Choose salted or unsalted butter, based on your preference.
How To Make This Recipe
- 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 beef with salt and pepper.
- Pro Tip: I recommend using a cast iron skillet. If you don't have one, make sure you use an oven-safe skillet. You'll be starting on the stovetop and then cooking the steak in the oven.
- Place beef in the skillet and sear on both sides, about 4 minutes per side.
- Pro Tip: A nice sear is key for a delicious beef tenderloin and this is only achieved if the pan is super hot. A deep sear will take roughly 4 minutes on each side.
- 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.
- Remove from the oven and add butter to the top of the steak. Cover and let the steak rest 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-safe skillet for about 4 minutes per side.
Then, the skillet is transferred to the oven where the steak cooks for about 5 minutes. So, a beef tenderloin cooks in about 13-15 minutes.
Expert Tips
- Make 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 iron skillet because 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 best served rare or medium-rare, so I recommend using a thermometer to make sure 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 you allow the steak to rest 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 small batch recipes:
- Roasted Butternut Squash
- Scalloped Potatoes
- Roasted Carrots
- Roasted Brussels Sprouts
- French Bread
- Garlic Smashed Potatoes
- Spinach and Orzo Salad
If you would like to enjoy a glass of wine with your tenderloin steak, I would suggest a Cabernet Sauvignon.
If you've tried this beef tenderloin steak recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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cast iron skillet
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Instant read thermometer
- ½ tablespoon olive oil
- 1 (6-ounce) beef tenderloin steak
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon butter
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Preheat oven to 400°F (200°C).
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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 beef with salt and pepper.
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Place beef in the skillet and sear on both sides, about 4 minutes per side.
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Transfer steak (still in the skillet) to the oven and bake for 5 minutes.
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Remove steak when a meat thermometer inserted in the center reads 125°F (for rare), 130°F (for medium-rare), 140°F (for medium).
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Add butter to the top of the steak and cover with aluminum foil. Let steak rest for 5 minutes before cutting.
Expert Tips
- Make 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 iron skillet because 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 best served rare or medium-rare, so I recommend using a thermometer to make sure 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 you allow the steak to rest after cooking so that it is juicy and tender.
Nutrition Facts
Beef Tenderloin For One
Amount Per Serving (1 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 information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.
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