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a beef tenderloin sliced on a white plate next to a bottle of red wine and a red napkin.
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5 from 17 votes

Beef Tenderloin Steak

This small beef tenderloin steak recipe makes it easy to enjoy this restaurant-quality steak right at home. With just a few simple steps, you can enjoy a perfectly cooked, delicious steak whenever you're in the mood to treat yourself.
Prep Time5 minutes
Cook Time15 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Main Dish
Cuisine: American
Diet: Gluten Free, Low Fat
Keyword: beef filet, beef tenderloin, beef tenderloin roast, beef tenderloin steak, filet, roast beef tenderloin, steak
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • ½ tablespoon olive oil
  • 1 (6-ounce) beef tenderloin steak
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon coarsely ground black pepper
  • ½ tablespoon butter
US - Metric

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 rare
    130°F for medium-rare
    140°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

Serving: 1serving | Calories: 512kcal | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 51mg | Potassium: 5mg | Vitamin A: 175IU | Calcium: 2mg | Iron: 1mg

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