Name: Pan Seared Beef Tenderloin
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American

From the Cook

1/6

Pan Seared Beef Tenderloin

Weelicious Verified

Ingredients

Warning0 allergens identified

Instructions

This recipe also lives on Weelicious. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

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.

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Room Temperature is Critical 🌡️
Remove beef tenderloin from refrigeration 30-40 minutes before cooking to ensure even cooking throughout and a perfect crust without overcooking the interior.
Pat Dry for Maximum Crust 🧊
Use paper towels to thoroughly dry the meat's surface before seasoning—moisture prevents proper browning and creates steam instead of the desirable golden crust.
Butter Basting in the Final Minutes 🧈
Tilt the pan and spoon hot melted butter over the meat in the last 1-2 minutes of cooking to add richness and create a restaurant-quality finish.
Rest Your Meat After Cooking ⏱️
Let the seared tenderloin rest for 5-10 minutes before cutting—this allows muscle fibers to relax and reabsorb juices, preventing them from running out onto your plate.
Don't Skip the Sear Temperature 🔥
Heat your skillet until it's smoking hot before adding oil—this creates the Maillard reaction necessary for that coveted golden crust and complex flavor development.