Go Back
+ servings
a beef tenderloin sliced on a white plate next to a bottle of red wine and a red napkin.
Print Recipe
5 from 15 votes

Beef Tenderloin Steak For One

A tender and juicy beef tenderloin steak is quickly seared in a skillet, then transferred to the oven to finish cooking. A gourmet meal at home ready in under 30 minutes.
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, filet, roast beef tenderloin, steak
Servings: 1 serving
Author: Joanie Zisk

Ingredients

  • ½ tablespoon olive oil
  • 1 (6-ounce) beef tenderloin steak
  • teaspoon kosher salt
  • 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

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.

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

Advertisements will not show up when recipe is printed.