Tenderloin Recipe

Bring to temperature

Remove the 9 oz beef tenderloin from the refrigerator and let it sit on a plate, loosely covered, at room temperature for 30–45 minutes. This ensures even cooking.

Pat the tenderloin dry on all sides with paper towels. Moisture on the surface prevents proper browning.

Season all surfaces evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tsp garlic powder. Press the seasonings lightly so they adhere.

Preheat oven to 400°F (205°C). Place a heavy ovenproof skillet (cast iron recommended) on the stovetop and heat over medium-high until very hot, about 3–4 minutes.

Add 1 tbs neutral oil to the hot skillet, swirling to coat. Add the tenderloin and sear without moving for 2–3 minutes, until a deep golden-brown crust forms. Turn and sear the other sides, about 1.5–2 minutes per side, including the ends, for even color.

Reduce heat to medium. Add 2 tbs unsalted butter, the 2 smashed garlic cloves and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the butter over the top of the tenderloin continuously for 30–60 seconds to build flavor and color.

Transfer the skillet with the tenderloin to the preheated 400°F oven. Roast until an instant-read thermometer inserted into the thickest part reads 125°F (52°C) for medium-rare or 130–135°F (54–57°C) for medium, about 6–10 minutes depending on thickness. For a 9 oz portion about 1.75–2 inches thick, plan ~8 minutes for medium-rare.

Remove the skillet from the oven using oven mitts. Transfer the tenderloin to a cutting board and tent loosely with foil.

Let the meat rest for 8–10 minutes to allow juices to redistribute. While resting, return the skillet to the stovetop over low heat, add 1 tbs cold unsalted butter and the reserved pan juices, swirl to melt and scrape any browned bits to make a quick pan jus.

Slice the rested tenderloin into a 3/4-inch thick steak or serve whole. Spoon the warm pan jus over the sliced tenderloin. Finish with a light sprinkle of 1/4 tsp coarse sea salt to enhance flavor.

Serve immediately.