Name: Pan Seared Beef Tenderloin
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb beef tenderloin; 1 tsp kosher salt; 1 tbsp olive oil; 1 tbsp unsalted butter; ground pepper

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Pan Seared Beef Tenderloin

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Ingredients

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Instructions

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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.

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Tips & Tricks (5)

Room Temperature is Essential 🌡️
Remove beef tenderloin from the refrigerator 30-40 minutes before cooking to ensure even cooking throughout and a perfect crust. Cold meat will cook unevenly and won't develop the desired golden sear.
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 that coveted caramelized crust.
The Basting Technique 🧈
In the final minutes of cooking, tilt the pan and continuously baste the beef with foaming melted butter infused with crushed garlic—this adds incredible flavor and creates a restaurant-quality finish.
Don't Skip the Rest Period ⏱️
Allow 5-10 minutes of resting after cooking with a foil tent to redistribute juices back into the meat, resulting in significantly more tender and juicy slices.
Season Generously and Early 🧂
Apply kosher salt and freshly ground pepper 15-20 minutes before searing to allow seasoning to penetrate the meat and enhance its natural flavors rather than just sitting on the surface.