Tenderloin Filet Recipe

Time45m

Serves2

Two 5 oz. center cut medallions, of the most tender cut of corn fed beef.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Filets
Remove the tenderloin filets from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This ensures even cooking.
2
Season the Filets
Rub the filets with olive oil, then season generously with salt and black pepper. Add minced garlic and if desired, sprinkle fresh rosemary on top.
3
Preheat the Pan
Heat a heavy skillet (preferably cast iron) over medium-high heat until hot. You can add a little more olive oil if needed.
4
Sear the Filets
Place the tenderloin filets in the hot skillet. Sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.
5
Rest the Filets
Once cooked to your liking, remove the filets from the skillet and let them rest on a plate for at least 5 minutes before serving. This allows the juices to redistribute.
6
Serve
Serve the tenderloin filets with your choice of sides or sauces.