Beef Tenderloin Recipe

Time1h 35m

Serves4

double ounce

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Ingredients

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1
Bring to room temperature
Remove the beef tenderloin from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat the surface dry thoroughly with paper towels—dry meat sears better.
2
Trim
If not already trimmed, remove silver skin and any excess fat using a sharp knife. Try to keep the shape even for uniform cooking; tie into a loose roast with kitchen twine if the ends are uneven.
3
Season
Combine kosher salt, black pepper, garlic powder and chopped thyme. Evenly rub the seasoning mix all over the tenderloin, pressing lightly so it adheres.

4
Preheat oven
Preheat the oven to 425°F (220°C). Position a rack in the middle of the oven.
5
Sear
Heat a large cast-iron skillet or ovenproof sauté pan over high heat until smoking hot. Add olive oil and swirl to coat. Place the tenderloin in the pan and sear without moving for 2–3 minutes to develop a deep brown crust. Turn to sear all sides (including ends), about 6–8 minutes total.
6
Add butter
Reduce heat to medium-high, add butter to the pan and tilt the pan slightly. Spoon the melted butter over the tenderloin for 30–45 seconds to baste and build flavor.
7
Roast to temperature
Immediately transfer the skillet to the preheated oven. Roast until the internal temperature reaches your target: 120–122°F (49–50°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. For a 2 lb center-cut tenderloin expect about 12–18 minutes depending on thickness and oven; begin checking at 10 minutes with an instant-read thermometer.

8
Rest
Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and let rest for 10–15 minutes. Resting allows juices to redistribute and carry-over cooking will raise the internal temperature by a few degrees.
9
Slice & Serve
Remove kitchen twine if used. Slice the beef into 1/2–1 inch medallions against the grain. Sprinkle with chopped parsley and a pinch of coarse sea salt if desired. Serve immediately.