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Beef tenderloin steak is a luxurious cut of meat, known for its tenderness and rich flavor. Our single serving recipe makes it easy to enjoy this restaurant-quality dish at home. With simple steps and quick cooking, it’s perfect for treating yourself to a perfectly cooked steak anytime.
Enjoy your flavorful beef tenderloin with a creamy Twice Baked Potato Casserole, tender Sautéed Green Beans, crisp Caesar Salad, and buttery Cheddar Biscuits.
Why You’ll Love This Recipe
- Easy to Make: With just a handful of ingredients and simple steps, this beef tenderloin recipe is approachable for any cook.
- Quick: Ready in under 30 minutes, it’s perfect for a weeknight treat or a last-minute dinner.
- Perfectly Portioned: This recipe is designed for one serving, making it ideal when you’re cooking just for yourself without any leftovers.
- Deliciously Juicy: Searing and oven-roasting work together to lock in the juices, creating a tender, flavorful steak every time.
Beef tenderloin steak is a premium cut of meat known for its incredible tenderness and rich flavor. Taken from the loin of the cow, beneath the ribs and near the spine, it’s one of the most prized cuts available. This single serving recipe is designed to deliver a perfectly cooked steak every time, with a golden sear and a juicy, flavorful interior. It’s easy to prepare with minimal ingredients and steps, making it an excellent choice for an indulgent, restaurant-quality meal at home without any leftovers.
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
Beef tenderloin is versatile and easy to customize. Here are a few ideas to add your own twist:
- Herb-Crusted Beef Tenderloin: Coat the steak with a blend of finely chopped rosemary, thyme, and parsley before searing. This herb crust, similar to the one used in our Turkey Tenderloin recipe, adds a fragrant, flavorful layer.
- Blue Cheese Topping: Sprinkle crumbled blue cheese on the steak while it rests to add a tangy, creamy finish.
- Pesto-Topped Steak: Spread fresh pesto over the cooked steak for a nutty, herby Italian-inspired touch.
- Garlic-Herb Butter: Mix softened butter with minced garlic, parsley, and thyme. Add a dollop on top of the steak as it rests to enhance its richness.
- Sautéed Mushrooms and Onions: Cook sliced mushrooms and onions in olive oil and a pinch of salt and black pepper until tender. Spoon the mixture over the steak for added flavor and texture.
How To Cook Beef Tenderloin
These step-by-step photos and instructions show you how to cook a tender, juicy beef tenderloin steak. For exact ingredient measurements and the full recipe, refer to 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. 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.
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 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
- 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.
Hello,
I am going to try this for the first time this weekend. I never have cooked a steak..what do you suggest to serve with it?
By the way, thank you for your recipes! I have just discovered this site. I am by myself and its hard to learn to cook for one so Thank You!
I’m so happy you are enjoying our recipes. I love a good filet with just about anything, but you might like to make our risotto – https://onedishkitchen.com/how-to-make-risotto-for-one/ – or our garlic smashed potatoes – https://onedishkitchen.com/smashed-potatoes-recipe/. If you’d like to enjoy vegetables on the side, our roasted brussels sprouts are absolutely delicious – https://onedishkitchen.com/smashed-brussels-sprouts-recipe/
Can you preheat a baking dish instead while the steak is cooking?
Hi Barbara, if you don’t have a cast iron skillet or an oven-safe skillet, a baking dish can be used. In this recipe, we sear the steak first on the stovetop and then place it in the oven to finish cooking. You can sear the steak in a skillet and then place it in a baking dish that can withstand heat up to 400°F to finish the cooking process.
I am 63 years old and have never cooked a piece of red meat that tasted good until now! This recipe is easy to follow and the outcome is tender, juicy and delicious! Will be making this again and trying a bunch of your recipes. Thanks for sharing it.
Excellent technique. I cooked mine five minutes longer as I cut my own piece off the loin. Was perfect! Thank you.
I made this once. Directions are spot on. Guaranteed I’m making it again! It Was So Darn Good! It really felt good to spoil myself some. Thank you for your recipes!!! I’m sure that others will all agree, we can now have old favorites plus lots of new ones.
Thank you so much, Lisa. I’m so happy to know you loved this beef tenderloin recipe.
I made this twice it’s wonderful I never got a steak cooked properly. Now I know the secret
The ONLY way to cook this cut of meat. Do not even try any others!!! Awesomely Delicious…….
I would like to make this part of meal prep for beef- normally freeze (2) 1/2s & roast; If dividing from whole tenderloin, how thick to slice to equal a 6 oz steak?
I recommend slicing the tenderloin into 1 to 1 1/2-inch pieces.
Joanie’s recipes one dish kitchen are the best
Another brilliant recipe.