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Ingredients
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Beef and seasoning
Cooking fats & finishing
Optional garnish
Method
Beef and seasoning
- 1
Bring to room temperature
Remove the 250 g beef tenderloin from the refrigerator 30–45 minutes before cooking and pat dry with paper towel. Bringing it closer to room temperature ensures even cooking.
- 2
Cooking fats & finishing
- 3
- 4
Sear the tenderloin
Carefully place the seasoned tenderloin in the hot pan. Sear without moving for 2–2½ minutes until a deep brown crust forms. Flip and sear the other side for 2–2½ minutes. Also sear the edges (use tongs to hold the steak) for about 30–45 seconds to render exterior fat and color the sides.
- 5
Baste for flavor
Reduce heat to medium. Add 1 tbs unsalted butter, the smashed garlic clove, and 2 thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak continuously for 30–60 seconds while it finishes cooking. This builds flavor and helps the surface finish evenly.
- 6
Check doneness
For a 250 g (about 1.5–2-inch thick) tenderloin, target internal temperatures: 50–52°C (122–126°F) for rare, 54–57°C (130–135°F) for medium-rare, 60–63°C (140–145°F) for medium. Insert an instant-read thermometer into the center to check. If under target, continue cooking, flipping and basting, in 30-second increments and recheck.
- 7
- 8
