Tenderloin Filet 9oz Recipe
Make Tenderloin Filet 9oz Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef
Basting & Finish
Resting & Serving
Method
Beef
Bring to room temperature & season
Remove the 9 oz tenderloin filet from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Evenly season all sides with kosher salt and freshly ground black pepper.
Preheat pan and oven
Preheat oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron is ideal) on the stove over medium-high heat and allow it to get very hot (about 3–5 minutes).
Basting & Finish
Sear the filet
Add 1 tablespoon olive oil to the hot skillet and swirl to coat. Carefully place the filet in the pan. Sear without moving for 2 minutes to develop a brown crust. Turn the filet and sear the second side 1.5–2 minutes. Sear the rounded edges briefly (30–45 seconds) to brown fat or connective tissue.
Add butter, aromatics & baste
Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic clove, 2 thyme sprigs and 1 rosemary sprig to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the filet with the melted butter and pan juices for 1–2 minutes to flavor and begin finishing the exterior.
Finish in the oven
Transfer the skillet to the preheated 400°F oven. Roast until the internal temperature reaches desired doneness: about 4–6 minutes for medium-rare (120–125°F/49–52°C after resting), 6–8 minutes for medium (130–135°F/54–57°C after resting). Use an instant-read thermometer inserted into the center (avoid touching any fat).
Rest the steak
Remove skillet from oven and transfer the filet to a warm plate or cutting board. Tent loosely with foil and rest for 5–7 minutes. Resting lets juices redistribute and carryover cooking raises internal temperature a few degrees.
Optional pan sauce
While the steak rests, return the skillet to medium heat. Pour off excess fat leaving about 1 tablespoon of fond. Add 1 tablespoon stock and 1 teaspoon red wine or balsamic vinegar to deglaze, scraping up browned bits with a wooden spoon. Let reduce 1–2 minutes, then swirl in any remaining butter from basting (or 1 teaspoon butter) to mount the sauce. Spoon the warm sauce over the rested filet.
Serve
Slice the filet if desired or serve whole. Finish with a light sprinkle of finishing sea salt flakes if using. Serve immediately.