Tenderloin Filet 6oz Recipe

Bring to temperature

Remove the 6 oz tenderloin filet from the refrigerator 30–45 minutes before cooking and let it come to near room temperature. Pat dry thoroughly with paper towels — dry surface ensures better browning.

Season

Just before cooking, pat the steak again if needed and drizzle or rub with 1 tbs olive oil. Season evenly on all sides with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Preheat pan

Heat a heavy-bottomed skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. The pan should be smoking lightly but not burning.

Sear

Add the oiled filet to the hot pan. Sear without moving for 2 minutes to develop a deep brown crust. Flip and sear the second side for 1.5–2 minutes. For a 6 oz tenderloin (about 1.5–2 inches thick), this will bring the internal temperature close to rare–medium-rare depending on thickness and starting temperature.

Add butter and aromatics

Reduce heat to medium. Add 1 tbs unsalted butter, crushed garlic clove, 2 thyme sprigs and 1 rosemary sprig (if using) to the pan alongside the filet.

Baste

Tilt the pan slightly and, using a large spoon, continuously spoon the melted butter and aromatic juices over the top of the filet for 1–2 minutes. This adds flavor and helps finish cooking. Continue until the internal temperature reaches your desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. (Use an instant-read thermometer inserted into the center.)

Rest

Transfer the filet to a warm plate and loosely tent with foil. Rest for 5–7 minutes. Carryover cooking will raise the temperature a few degrees and redistribute juices.

Finish and serve

Sprinkle 1/4 tsp coarse sea salt and 1 tsp chopped parsley over the filet. If desired, squeeze a light touch of lemon (about 1/4 of a lemon) over the top. Serve whole or sliced against the grain.