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Beef Tenderloin steak recipe is the ultimate luxury meal, and you don’t need a special occasion to enjoy it. Our single serve recipe is ideal for those evenings when you want to indulge without excess. It’s easy, fast, and flawlessly cooked for a perfect dinner treat.
Looking for more simple but impressive main dishes? Try this Pork Tenderloin, Chicken Tikka Masala, Ropa Vieja, or Coq au Vin!
Why You’ll Love This Recipe
- Simplicity: This recipe requires minimal ingredients and steps, making it accessible for cooks of all levels.
- Quick: Ready in less than 30 minutes, it’s perfect for a weeknight indulgence.
- Versatile: You can serve this beef tenderloin with a variety of sides, such as roasted vegetables, mashed potatoes, or a simple salad.
- Flavorful: The combination of searing and oven-roasting locks in the juices, ensuring a succulent steak.
What Is Beef Tenderloin Steak?
Beef tenderloin steak is a cut of meat that comes from the loin of the cow, situated beneath the ribs and next to the spine. Known for its tenderness and rich flavor, it’s a prime choice for a high-quality meal.
Ingredients
- Beef Tenderloin Steak: Choose a steak weighing around 6 ounces and approximately 1-inch in thickness for optimal cooking and flavor. If beef tenderloin is unavailable, filet mignon makes a great substitute.
- Olive Oil: A drizzle of olive oil is all you need for that perfect sear in your cast-iron skillet. If you’re looking for an alternative, avocado oil is excellent for high-heat cooking.
- Salt and Black Pepper: Less is more when it comes to seasoning this premium cut. A light sprinkle of salt and freshly ground black pepper on both sides enhances the steak’s natural flavors. For a mineral-rich option, consider using Himalayan pink salt or sea salt.
- Butter: A pat of butter added during the resting phase elevates the steak’s richness. Choose between salted and unsalted butter to suit your taste preferences. For a dairy-free version, plant-based butter or ghee works well.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Beef tenderloin steak is incredibly versatile, and there are numerous ways to add your own twist to this classic dish.
- Herb-Crusted Variation: Before searing the beef tenderloin, generously coat it with a blend of finely chopped herbs like rosemary, thyme, and parsley. This herb coating, similar to the what we use for our Turkey Tenderloin, infuses the meat with a fragrant and flavorful layer.
- Blue Cheese Topping: After the steak is done, crumble some blue cheese on top and let it melt slightly during the resting phase for a tangy kick.
- Pesto Topping: For an Italian twist, spread a layer of fresh pesto over the cooked beef tenderloin. The nutty and herby notes of the pesto complement the richness of the meat.
- Garlic-Herb Butter: Create a compound butter using minced garlic, parsley, and thyme. Place a dollop on the steak as it rests to infuse it with aromatic flavors.
- Mushroom and Onion Sauté: Sauté sliced mushrooms and onions in a bit of olive oil and white wine until tender. Serve this mixture on top of your beef tenderloin for added texture and flavor.
How To Cook Beef Tenderloin
These step-by-step photos and instructions help you visualize how to cook a tender and juicy beef tenderloin. See the recipe box below for ingredient amounts and full recipe instructions.
- Preheat oven to 400 degrees F. In a small oven-safe skillet over medium-high heat, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beef with salt and pepper.
Pro Tip: Use a cast-iron skillet for the best searing and oven-roasting results. If a cast-iron skillet isn’t available, choose an oven-safe alternative, as this recipe involves both stovetop searing and oven cooking for that perfect beef tenderloin.
- Place beef in the skillet and sear on both sides, about 4 minutes per side.
Pro Tip: Achieving a flavorful beef tenderloin is all about that perfect sear, which requires a super-hot pan. Expect to spend around 4 minutes searing each side to lock in those delicious juices and flavors.
- Move the steak, while still in the skillet, to a preheated oven and roast for 5 minutes. For precise cooking, use a meat thermometer to check the steak’s internal temperature. Remove the steak from the oven at 125°F for a rare finish, 130°F for medium-rare, or 140°F for medium.
Pro Tip: The stovetop searing is just the first phase; the real magic happens in the oven. To achieve that ideal crust along with a succulent interior, complete the cooking process in the oven.
- After removing the steak, place a pat of butter on top and cover it with aluminum foil. Allow the steak to rest for 5 minutes before slicing to lock in the juices and flavors.
Expert Tips
- Room Temperature Steak: For even cooking, let your steak sit at room temperature for about 30 minutes before you start the cooking process.
- Skillet Choice: A cast-iron skillet is highly recommended for its excellent heat retention, ensuring a consistent cooking temperature.
- Preheat for Searing: A hot cast-iron skillet is crucial for achieving that perfect, flavorful sear on your beef tenderloin.
- Even Seasoning: Distribute salt and black pepper uniformly across the steak’s surface for balanced flavor.
- Doneness Indicator: To avoid overcooking, use a meat thermometer. Aim for internal temperatures of 125°F for rare, 130°F for medium-rare, and 140°F for medium.
- Resting Phase: Allow the steak to rest post-cooking to lock in its juices, making it more tender and flavorful.
Serving Suggestions
When it comes to elevating your beef tenderloin experience, the side dishes and accompaniments can make all the difference.
- Garlic Mashed Potatoes: The creamy texture and subtle garlic flavor of these potatoes make them a classic pairing with beef tenderloin. Opt for Yukon Gold potatoes for the creamiest mash.
- Roasted Vegetables: Seasonal vegetables like carrots, Brussels sprouts, or butternut squash, roasted to perfection, adds both color and nutrition to your plate.
- Wine Pairing: A glass of full-bodied red wine like Cabernet Sauvignon or Malbec can enhance the rich flavors of the beef tenderloin.
- Caesar Salad: A crisp Caesar salad with homemade dressing can add a refreshing contrast to the richness of the beef.
Frequently Asked Questions
Beef tenderloin is a larger cut of meat that includes the filet mignon. Filet mignon is a specific cut of beef tenderloin that is taken from the tapered end of the muscle. Both cuts of meat are very tender and lean, but filet mignon is more expensive because it is smaller and more prized.
Beef tenderloin is readily available in the meat section of most grocery stores or specialized meat markets. It’s sold both as a whole cut and in pre-sliced portions. A whole tenderloin is great for serving multiple people, making it an excellent choice for dinner parties. On the other hand, a single tenderloin steak is perfect for one person.
The cooking time for beef tenderloin varies based on the thickness of the steak. For a 1-inch thick steak, a good rule of thumb is to sear each side for approximately 4 minutes in an oven-safe skillet.
After searing, transfer the skillet to a preheated oven and roast for an additional 5 minutes. In total, you can expect a 1-inch thick beef tenderloin to be cooked in roughly 13 to 15 minutes.
RELATED RECIPE: Pork Tenderloin For One
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Beef Tenderloin Steak For One
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
- Preheat oven to 400°F (200°C).
- In a small oven-safe skillet over medium-high heat, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beef with salt and pepper.
- Place beef in the skillet and sear on both sides, about 4 minutes per side.
- Transfer steak (still in the skillet) to the oven and bake for 5 minutes.
- Remove steak when a meat thermometer inserted in the center reads 125°F (for rare), 130°F (for medium-rare), 140°F (for medium).
- Add butter to the top of the steak and cover with aluminum foil. Let steak rest for 5 minutes before cutting.
Notes
- Room Temperature Steak: For even cooking, let your steak sit at room temperature for about 30 minutes before you start the cooking process.
- Skillet Choice: A cast-iron skillet is highly recommended for its excellent heat retention, ensuring a consistent cooking temperature.
- Preheat for Searing: A hot cast-iron skillet is crucial for achieving that perfect, flavorful sear on your beef tenderloin.
- Even Seasoning: Distribute salt and black pepper uniformly across the steak’s surface for balanced flavor.
- Doneness Indicator: To avoid overcooking, use a meat thermometer. Aim for internal temperatures of 125°F for rare, 130°F for medium-rare, and 140°F for medium.
- Resting Phase: Allow the steak to rest post-cooking to lock in its juices, making it more tender and flavorful.
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.
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!