Restaurants›Moxies West Palm Beach Restaurant›Tenderloin Filet Recipe

Tenderloin Filet Recipe

Name: Moxies West Palm Beach Restaurants TENDERLOIN FILET Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece Beef tenderloin filet (6 oz); 1 piece Beef tenderloin filet (9 oz); 1.25 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1 tbs Neutral oil with high smoke point (canola, grapeseed, or vegetable); 1 tbs Unsalted butter; 1 sprig Fresh thyme sprigs; 1 clove Garlic (crushed with skin on)

Inspired by Moxies West Palm Beach Restaurant

Time45m

Serves1

6 oz or 9 oz classic grilled filet (without house-made red wine demi)

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Ingredients

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Filet and seasoning

1 piece Beef tenderloin filet (6 oz)1 piece Beef tenderloin filet (9 oz)1 1/4 tsp Kosher salt1/2 tsp Freshly ground black pepper1 tbs Neutral oil with high smoke point (canola, grapeseed, or vegetable)

Finishing butter (optional)

1 tbs Unsalted butter1 sprig Fresh thyme sprigs1 clove Garlic (crushed with skin on)

Method

Filet and seasoning

Bring to temperature

Remove the chosen filet (6 oz or 9 oz) from the refrigerator 30–45 minutes before cooking and leave it uncovered on a plate to come nearly to room temperature. This promotes even cooking.

Pat dry and season

Pat the filet dry on all sides with paper towels. Evenly season all sides with the kosher salt and freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat grill or pan

Preheat a gas or charcoal grill to high (about 500°F / 260°C) or heat a heavy skillet (cast iron preferred) over high heat until smoking lightly. Brush the filet lightly with the neutral oil to promote browning and prevent sticking.

Sear

Place the filet on the hottest part of the grill or into the hot skillet. Sear without moving for 2–3 minutes to develop a deep brown crust.

Rotate and sear remaining sides

Use tongs to turn the filet and sear the second side 2–3 minutes. If the filet is thick, also sear the edges (hold with tongs and roll along the fat/edge) about 30–60 seconds total to render and color the perimeter.

Finish to temperature

Move the filet to a cooler part of the grill or reduce heat to medium and continue cooking until desired internal temperature is reached: 120°F (49°C) for rare, 125°F (52°C) for medium-rare, 135°F (57°C) for medium. For a 6 oz filet expect ~4–6 additional minutes after sear depending on thickness; for 9 oz expect ~6–10 additional minutes. Always check with an instant-read thermometer inserted into the center.

Rest

Transfer the cooked filet to a warm plate and tent loosely with foil. Rest for 5–8 minutes to allow juices to redistribute and the internal temperature to rise 3–5°F (2–3°C).

Finishing butter (optional)

Prepare butter

While the filet rests, place the unsalted butter, thyme sprig, and crushed garlic clove in a small heatproof bowl. If desired, briefly warm the butter (in a microwave for 8–10 seconds or in a small skillet) until just melted and infused for 20–30 seconds; do not boil.

Finish steak

Spoon the warm herbed butter over the rested filet just before serving, discarding the thyme sprig and garlic if preferred.