Beef is best! At about $25.00 a pound, tenderloin is the best of the best. Like most people I typically forego the filet for a ribeye or other less expensive cut of meat. Those steaks are good but in no way are they “better” or “comparable” to tenderloin. Be for real people!
While grilling a filet is popular way to prepare it, I prefer mine pan seared and oven roasted. That’s how they do it in your favorite steakhouse. Since all they do is cook for carnivores I’m sure they know a thing or two.
First things first. Take that meat out of your refrigerator and let it warm up. 30 to 40 minutes at least. You don’t want to cook it cold. Preheat your oven to 500º Fahrenheit with your oven safe skillet (seasoned cast iron is best) and baking pan or sheet inside the oven.
Note: I do not have a cast iron pan. I use stainless sauté pans with stainless handles. I am able to put the pan directly in the oven from the stove top.
When seasoning your filet, less is more. That’s the difference between a tenderloin and a ribeye. You don’t want to mask the “meat” flavor of your filet. It’s that good. I just brush a little oil on the filet and season with sea salt, ground pepper and little bit of garlic powder. I press the spices into the oil brushed surface of the meat. Flip and repeat.
Once your oven has preheated take out your skillet and place on a hot burner. Immediately place steak(s) in skillet and sear undisturbed (meaning don’t touch the meat or lift it or push it around) for 2 to 3 minutes. Flip steak with a set of tongs and toss in several tablespoons of butter. Sear undisturbed for 2 to 3 minutes. You can lift and tilt skillet and baste with butter. This is OK and is not disturbing the meat.
Using tongs remove filet from skillet and set in preheated baking pan in oven. I roasted mine for 6 minutes and it came out rare. You know your oven. If it runs hot better take it out at 4 minutes. If it’s like mine and you want it medium rare let it roast UNDISTURBED for 8 minutes or so. You get the idea. You can roast it with a meat thermometer in it if you are nervous and don’t feel you can trust your oven 😛
Temps for beef tenderloin doneness:
120° to 125°F
(Center is bright red, pinkish toward the exterior portion).
130° to 135°F
(Center is very pink, slightly brown toward the exterior portion).
140° to 145°F
(Center is light pink, outer portion is brown).
If you want it med well or well done you shouldn’t be eating meat that costs $25.00 a pound! Go buy some cube steaks and dress them with ketchup!
After you have roasted your filet the proper length of time remove from oven and tent with aluminum foil. The meat will continue to cook. Let rest for about 4 minutes.