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Beef tenderloin steak is an incredibly tender, flavorful cut that feels like a special occasion meal—but it’s easy enough to make at home. This small beef tenderloin recipe lets you enjoy a restaurant-quality steak with minimal effort. With just a few simple steps, you’ll have a perfectly cooked, juicy steak anytime you want to treat yourself.
Why You’ll Love This Recipe
- Easy to Make: Simple steps and minimal ingredients.
- Quick: Ready in under 30 minutes.
- Perfectly Portioned: Made for one serving.
- Juicy & Tender: Searing and roasting lock in flavor.
Beef tenderloin is one of the most prized cuts of meat, known for its rich flavor and melt-in-your-mouth tenderness. Taken from the loin beneath the ribs, it’s a cut that feels luxurious yet is surprisingly simple to prepare. My single serving recipe ensures you get a perfectly cooked steak without any fuss.
Enjoy with:
Ingredients
If you have any ingredients leftover from this single serving beef tenderloin recipe, check out our Leftover Ingredients Recipe Finder.
- Beef Tenderloin Steak: Select a steak weighing about 6 ounces and around 1 inch thick for the best flavor and even cooking. If beef tenderloin isn’t available, filet mignon is a great alternative.
- Olive Oil: A small drizzle of olive oil helps achieve a perfect sear in your cast-iron skillet. Avocado oil is an excellent substitute for high-heat cooking.
- Salt and Black Pepper: Keep it simple with a light sprinkle of salt and freshly ground black pepper on both sides. Himalayan pink salt or sea salt are great options if you have them on hand.
- Butter: Add a pat of butter after cooking to enhance the steak’s richness. Use salted or unsalted butter based on your preference. For a dairy-free option, plant-based butter or ghee works beautifully.
Recipe Variations
Customize your beef tenderloin with these simple variations:
- Herb-Crusted: Press finely chopped rosemary, thyme, and parsley onto the steak before searing for a fragrant, flavorful crust.
- Blue Cheese Topping: Sprinkle crumbled blue cheese over the steak while it rests for a creamy, tangy finish.
- Pesto-Topped Steak: Spread fresh pesto over the cooked steak for a nutty, herby touch.
- Garlic-Herb Butter: Add a dollop of butter mixed with minced garlic, parsley, and thyme to melt over the steak as it rests.
- Sautéed Mushrooms and Onions: Cook sliced mushrooms and onions in olive oil with a pinch of salt and pepper, then spoon over the steak for extra flavor.
How To Cook A Small Beef Tenderloin
These step-by-step photos guide you through cooking a tender, juicy beef tenderloin steak. For exact measurements and full instructions, see the recipe card below.
- Preheat the Oven: Set the oven to 400°F (200°C). Heat oil in an oven-safe skillet over medium-high heat for about 30 seconds. Pat the steak dry with a paper towel, then season both sides with salt and pepper.
Pro Tip: A cast-iron skillet works best for searing and oven-roasting. If you don’t have one, use another oven-safe skillet, as this recipe requires stovetop and oven cooking.
- Sear the Steak: Place the steak in the hot skillet and sear for about 4 minutes per side until a golden crust forms.
Pro Tip: For the best sear, ensure your skillet is very hot before adding the steak. Searing locks in the juices and enhances flavor.
- Roast in the Oven: Transfer the skillet with the steak to the preheated oven and roast for about 5 minutes. Use a meat thermometer for precise doneness:
- 125°F for rare
- 130°F for medium-rare
- 140°F for medium
Pro Tip: Searing starts the cooking process, but the oven ensures even cooking and a tender, juicy interior.
- Rest the Steak: After removing the steak from the oven, place a pat of butter on top and cover it loosely with aluminum foil. Let it rest for 5 minutes before slicing to lock in the juices and flavors.
Expert Tips
- Bring Steak to Room Temperature: Let the steak sit at room temperature for about 30 minutes before cooking to ensure even cooking throughout.
- Use the Right Skillet: A cast-iron skillet is ideal for its excellent heat retention, helping maintain a consistent cooking temperature.
- Preheat Properly: Heat your skillet until it’s very hot before searing. This step is key to achieving a flavorful, golden crust on your beef tenderloin.
- Season Evenly: Sprinkle salt and black pepper uniformly on both sides of the steak for a well-balanced flavor.
- Check for Doneness: Use a meat thermometer to ensure accuracy.
- Let it Rest: After cooking, allow the steak to rest for 5 minutes. This step locks in the juices and ensures a tender, flavorful steak.
Frequently Asked Questions
Beef tenderloin is a larger cut that includes the filet mignon. Filet mignon comes from the tapered end of the tenderloin, making it smaller, more tender, and often more expensive.
You can find beef tenderloin in most grocery stores or at butcher shops. It’s available as a whole cut for multiple servings or in pre-sliced portions, ideal for single servings or smaller meals.
No marinade is needed for beef tenderloin as it’s naturally tender. A simple seasoning of salt and pepper enhances its natural flavor.
Let the steak rest for about 5 minutes after cooking. This allows the juices to redistribute, making the steak more tender and flavorful.
RELATED RECIPE: Pork Tenderloin For One
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Beef Tenderloin Steak
Ingredients
- ½ tablespoon olive oil
- 1 (6-ounce) beef tenderloin steak
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ½ tablespoon butter
Instructions
- Set the oven to 400°F (200°C). Heat oil in an oven-safe skillet over medium-high heat for about 30 seconds. Pat the steak dry with a paper towel, then season both sides with salt and pepper.Pro Tip: A cast-iron skillet works best for searing and oven-roasting. If you don’t have one, use another oven-safe skillet, as this recipe requires stovetop and oven cooking.
- Place the steak in the hot skillet and sear for about 4 minutes per side until a golden crust forms.Pro Tip: For the best sear, ensure your skillet is very hot before adding the steak. Searing locks in the juices and enhances flavor.
- Transfer the skillet with the steak to the preheated oven and roast for about 5 minutes. Use a meat thermometer for precise doneness:125°F for rare130°F for medium-rare140°F for medium
- After removing the steak from the oven, place a pat of butter on top and cover it loosely with aluminum foil. Let it rest for 5 minutes before slicing to lock in the juices and flavors.
Notes
- Bring Steak to Room Temperature: Let the steak sit at room temperature for about 30 minutes before cooking to ensure even cooking throughout.
- Use the Right Skillet: A cast-iron skillet is ideal for its excellent heat retention, helping maintain a consistent cooking temperature.
- Preheat Properly: Heat your skillet until it’s very hot before searing. This step is key to achieving a flavorful, golden crust on your beef tenderloin.
- Season Evenly: Sprinkle salt and black pepper uniformly on both sides of the steak for a well-balanced flavor.
- Check for Doneness: Use a meat thermometer to ensure accuracy. Target internal temperatures are:
- 125°F for rare
- 130°F for medium-rare
- 140°F for medium
- Let it Rest: After cooking, allow the steak to rest for 5 minutes. This step locks in the juices and ensures a tender, flavorful steak.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Absolutely delicious!
Thank you!
So easy and so perfect! I’m not a big meat eater and 6 ounces seemed like too much. I ate half the night I cooked it and had sliced the remaining 1/2 for a salad the next night. It was so good! I’m going to do 2 tenderloins next time and freeze one after I cook it so I can use it for salads. I am wondering if I should freeze slices or the whole steak. If you have a suggestion about that, I’d welcome it.
Thank you, again, for doing the hard work for us!
Thank you for your comment! I’m so glad you enjoyed the recipe. For freezing, I recommend slicing the cooked steak before freezing—it makes it much easier to use later for salads or other dishes.
I am not a confident cook, but this…THIS I can do! It was so tender, so delicious! The 5 minutes brought the inside to slight pink, so next time I will take my husband’s out at 3-4 minutes. So thrilled to have found this gem of a recipe! Thank you!