9oz Roasted Beef Tenderloin Recipe

Bring to room temperature

Remove the 9 oz beef tenderloin from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. This promotes even cooking.

Season

Pat the steak dry with paper towels. Rub 1 tsp kosher salt and 1 tsp freshly ground black pepper evenly over all surfaces.

Sear

Preheat oven to 400°F (200°C). Heat a heavy ovenproof skillet (cast iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil. When oil is shimmering, place the steak in the pan and sear without moving for 2–2½ minutes until a deep brown crust forms. Flip and sear the other side another 2 minutes. Sear the edges briefly to render any fat, about 30–45 seconds per edge.

Finish in oven with aromatics

Add 1 tablespoon unsalted butter, the smashed garlic cloves and 2 thyme sprigs to the pan. Spoon some melted butter over the top once. Transfer the skillet to the preheated oven and roast until the internal temperature reaches 125–128°F (52–53°C) for medium-rare, about 6–8 minutes (times vary with thickness). Use an instant-read thermometer for accuracy.

Rest and slice

Remove the skillet from the oven and transfer the tenderloin to a cutting board. Tent loosely with foil and rest for 6–8 minutes. This allows juices to redistribute. Slice into medallions if desired and serve alongside the stewed vegetables and potatoes.

Prep and par-cook potatoes

Place 2 cups halved/quartered small potatoes in a pot of cold, salted water. Bring to a simmer and cook until just tender when pierced with a fork, about 8–10 minutes depending on size. Drain well and set aside.

Sauté aromatics and vegetables

While potatoes cook, heat a large skillet over medium heat and add 2 tablespoons olive oil. Add 1 cup thinly sliced yellow onion and cook, stirring, until softened, about 4 minutes. Add 1/2 cup each red and green bell pepper slices and continue to cook until peppers start to soften, about 3–4 minutes more.

Add spices and tomato base

Stir in 1 teaspoon minced garlic, 1 tablespoon tomato paste, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook, stirring constantly, for 1–2 minutes to bloom the spices and caramelize the tomato paste slightly.

Combine potatoes and liquid

Add the par-cooked potatoes to the skillet. Pour in 1/2 cup diced tomatoes with juices and 1/4 cup low-sodium stock. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.

Simmer to meld flavors

Add 1 teaspoon red wine vinegar and 1/2 teaspoon brown sugar (or honey). Simmer uncovered for 6–8 minutes, stirring occasionally, until potatoes are fully tender and sauce has thickened slightly. Taste and adjust seasoning — add more vinegar for tang, more red pepper flakes for heat, or a pinch more salt if needed.

Finish and garnish

Remove from heat and stir in 1 tablespoon chopped fresh parsley. If desired, spoon a bit of the pan juices over the sliced tenderloin when plating.