Sliced Filet Tenderloin* Recipe

Trim and portion

Remove the filet from the refrigerator 30–45 minutes before cooking to allow it to come toward room temperature. Pat the tenderloin dry with paper towels. Trim any large silver skin and excess fat. If the filet is thicker than 2 inches at the thickest point, you may butterfly slightly or cut into two even pieces for more even cooking.

Season

Rub the entire surface of the tenderloin with 2 tbs olive oil. Evenly season with 2 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder, pressing the seasonings into the meat. Let rest for 10–15 minutes while you preheat the pan/oven (this helps the salt penetrate and surface dry slightly).

Preheat and sear

Preheat oven to 400°F (200°C). Heat a heavy, ovenproof skillet (cast iron recommended) over high heat until very hot (2–4 minutes). Add a thin film of high-heat oil if needed. Place the filet in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Turn with tongs and sear the other sides (including ends) for about 2 minutes per side to develop an even crust.

Roast to temperature

After searing, transfer the skillet to the preheated oven. Roast until internal temperature reaches your desired doneness: 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For a 1.5–2 lb tenderloin expect 8–15 minutes in the oven depending on thickness. Use an instant-read thermometer inserted into the thickest part to check temperature.

Rest

Remove the skillet from the oven and transfer the filet to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Residual heat will raise the internal temperature a few degrees; resting allows juices to redistribute and makes slicing cleaner.

Make pan sauce

While the meat rests, return the skillet to medium heat on the stovetop. Add 2 tbs unsalted butter and 1 tbsp fresh thyme leaves. Spoon up browned bits from the bottom of the pan (deglaze) with 1/2 cup red wine or 1/2 cup beef stock, scraping with a wooden spoon. Let the liquid reduce by half, then add up to 1/2 cup additional beef stock if needed to reach desired sauce volume and consistency. Finish by whisking in the remaining 1 tbsp butter and 1/2 tsp cracked black pepper. Taste and adjust seasoning.

Slice and serve

Slice the rested tenderloin into 1/2-inch (1.2 cm) slices on a slight bias for attractive presentation. Arrange slices on a warmed serving platter, sprinkle with 1/2 tsp coarse sea salt and 1 tbsp chopped fresh parsley, and spoon the pan sauce alongside or over the slices. Serve with lemon wedges if desired.