Name: Moxies West Palm Beach Restaurants TENDERLOIN FILET 9OZ Recipe
Cook time: 45 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1 each beef tenderloin filet (9 oz), trimmed; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs neutral oil (canola or grapeseed); 1 tbs unsalted butter; 2 each garlic cloves, crushed; 2 each fresh thyme sprigs; 2 tbs unsalted butter, softened; 1 tsp fresh parsley, finely chopped; 0.5 tsp lemon zest; 0.25 tsp fine sea salt; 0.125 tsp freshly ground black pepper

Method

Steak

Bring to temperature

Remove the 9 oz tenderloin filet from the refrigerator 30–45 minutes before cooking and leave loosely covered at room temperature. Pat the steak dry on all sides with paper towels to ensure good browning.

Season

Season both sides and the edges of the filet evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over medium-high heat for 3–5 minutes until very hot. Add 1 tbsp neutral oil and swirl to coat; the oil should shimmer and barely smoke.

Sear

Place the filet in the hot pan and sear without moving for 2 minutes to form a deep brown crust. Flip and sear the second side for 2 minutes. Also sear the edges for about 30–45 seconds total, using tongs to roll the steak.

Baste and finish

Reduce heat to medium. Add 1 tbsp unsalted butter, the 2 crushed garlic cloves, and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the filet with the foaming butter constantly for 1–3 minutes while the internal temperature climbs. For a 9 oz tenderloin aiming for medium-rare, cook until internal temperature registers 125–128°F (about 4–6 additional minutes depending on thickness). For medium, target 135°F.

Rest

Transfer the filet to a cutting board or warm plate and loosely tent with foil. Rest for 6–8 minutes to allow carryover cooking and juices to redistribute. Internal temperature will rise ~5°F during rest.

Serve

If using compound butter, top the hot rested filet with a slice (see compound butter directions). Otherwise, slice the filet in half or serve whole. Spoon any pan juices over the steak and garnish with a sprig of thyme if desired.

Optional Compound Butter (for finishing)

While the steak rests (or up to a day ahead), make the compound butter: in a small bowl, combine 2 tbsp softened unsalted butter, 1 tsp finely chopped parsley, 1/2 tsp lemon zest, 1/4 tsp fine sea salt and a pinch (1/8 tsp) freshly ground black pepper. Mix until uniformly combined. Shape into a small log on plastic wrap, chill briefly to firm, then slice 1/4–1/2-inch rounds. Place a round on the hot steak just before serving so it melts into a sauce.

Tenderloin Filet 9oz Recipe