Tenderloin Filet 6oz Recipe

Bring to temperature

Remove the 6 oz tenderloin filet from the refrigerator and let rest uncovered at room temperature for 20–30 minutes. Pat the steak dry with paper towels to remove surface moisture—this ensures a good sear.

Season

Season both sides and the edges of the filet evenly with the kosher salt and freshly ground black pepper. Press the seasoning lightly into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear

Carefully place the filet in the hot skillet. Sear without moving for 2 minutes to form a deep brown crust. Flip and sear the other side for 2 minutes. If the filet has a fatty edge, hold it with tongs and sear the edge for 30–45 seconds.

Finish to temperature

Reduce heat to medium-low. Add the butter, smashed garlic clove, and thyme sprigs to the pan (see Butter-baste section). Tilt the pan and spoon the melted butter over the top of the steak continuously for about 1–2 minutes while cooking. For target doneness follow internal temperatures: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). For a 6 oz filet aim for medium-rare: continue cooking and basting until an instant-read thermometer reads 130–135°F (54–57°C), about 1–3 more minutes depending on thickness.

Rest

Transfer the filet to a warm plate or cutting board and loosely tent with foil. Rest for 5–7 minutes to allow juices to redistribute. During resting, the temperature will rise ~5°F (2–3°C).

While finishing the steak in the pan, the butter will melt and mix with pan juices. Continuously spoon (baste) this butter over the top of the steak for 1–2 minutes to add flavor and help finish cooking. The smashed garlic and thyme should be moved around the pan so their aroma infuses the butter. Discard the garlic and thyme before plating if you prefer.

After resting, optionally spoon a small amount of the warm butter from the pan over the steak for extra gloss and flavor.

Sprinkle a pinch of coarse sea salt over the rested filet for a finishing pop of texture and flavor, then scatter the chopped fresh parsley on top or alongside.

Serve the 6 oz tenderloin filet whole or sliced crosswise into medallions. Offer a lemon wedge at the table to brighten the flavor if desired.