Tenderloin Recipe

Bring to room temperature

Remove the 8 oz tenderloin from the refrigerator 30–45 minutes before cooking so it reaches near room temperature. Pat dry thoroughly with paper towels.

Season

Generously season all sides of the tenderloin with 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing gently so the seasoning adheres.

Preheat pan and sear

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add 1 tablespoon olive oil and 1 tablespoon clarified butter or neutral oil. When the fat is shimmering and just beginning to smoke, place the tenderloin in the pan. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges (end tips) for 30–45 seconds each so the entire cut has color.

Pan-baste and finish

Reduce heat to medium. Add fresh thyme sprig to the pan and tilt the pan slightly; using a spoon, baste the top of the tenderloin with the hot fat for 30–60 seconds. For medium-rare finish, transfer the skillet to a 400°F (204°C) oven for 4–6 minutes. For rare, 3–4 minutes; for medium, 6–8 minutes. Use an instant-read thermometer to check doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium.

Rest

Remove the tenderloin from the pan and transfer to a cutting board. Tent loosely with foil and rest for 5 minutes to allow juices to redistribute.

Make herb butter

While the beef comes to room temperature (or up to 1 hour ahead), combine 2 tablespoons softened unsalted butter with 1 tablespoon finely chopped parsley, 1 teaspoon chopped thyme, 1 teaspoon minced rosemary, 1/2 teaspoon grated garlic, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl. Mix thoroughly until homogenous. Taste and adjust salt or lemon zest as desired. Form into a small log on plastic wrap or spoon into a ramekin and chill until needed.

Top beef with herb butter

When the tenderloin rests on the cutting board, place a slice or dollop (about 1 tablespoon) of the herb butter on top so it melts over the hot meat. Reserve extra butter for serving alongside if desired.

Slice and serve: After resting, if serving sliced, cut the tenderloin into 1–1.5 inch medallions using a sharp knife. Arrange on warm plates, spoon any pan juices over the slices, and finish each portion with a pat of the herb butter and a sprig of thyme for garnish.

Optional: Make pan sauce (not required): Return skillet to medium heat, add 1/4 cup red wine or beef stock to deglaze, scrape browned bits, reduce by half, whisk in 1 tablespoon cold butter off heat until glossy, season to taste, and spoon over tenderloin.