How to Cook Beef Tenderloin Steaks How to Cook Beef Tenderloin Filet
Tenderloin Steak also chosen a Filet Mignon, is the most tender cutting of beefiness! I'll show you how to melt a tenderloin steak to get PERFECT results every single time! We're going to sear it in a bandage-iron skillet until it gets the best crust, and and then bake it in the oven for just a few minutes until the middle juicy and hot pink!
Cooking this steak recipe in herb butter gives it the best flavor! It's literally melt in your mouth astonishing and juicy!
This post was originally written in 2014 an updated in 2021 with new images and additional text. The recipe stayed the same.
We fell in love with beef tenderloin steaks from a local restaurant we dearest. Don't get me wrong, I love to swallow out. Just, it's and then expensive. I tin handle it if it's just Justin and me. But, bringing the kids is another story!
I went to work learning how to make these filet mignon steaks at dwelling and let me tell yous…we've never looked back! Pan fry the steaks then finish them off in a hot oven.
It's Easy! And it's so much LESS EXPENSIVE than eating out. And information technology tastes Amazing! It's our favorite keto or depression carb principal dish and the easiest romantic Valentine's Solar day dinner!
Tenderloin vs. Filet Mignon
This is of import so let's talk about it!
Tenderloin and filet mignons are the same cutting of meat constitute on the loin of a cow. One is cut into steaks and ane isn't.
Some people besides enquire, "what'due south the difference between ribeye and filet?" The ribeye comes from the eye of the rib steak. It'south heavily marbled which means information technology has more fatty and more than flavor, but it's non as tender as a filet.
What is a tenderloin?
A tenderloin refers to the whole beef tenderloin. Or the roast. Information technology's long and skinny and tapered on the end. And, it'south the nearly tender roast on a beefiness. It's a lean cut of meat with trivial marbling and without a bone.
Prime and Pick are the two grades I recommend. Prime number is more than expensive and comes from younger animals and has a little more marbling. Choice class is yet a great quality of meat, has a little less marbling, is a little bit cheaper, and is what I unremarkably purchase.
What is a filet mignon?
Filet mignon is also called a tenderloin steak. A tenderloin roast is cut into pieces to brand tenderloin steaks. Because they are cutting from the aforementioned slice of meat as a tenderloin roast, they are tender, lean, accept little marbling, and don't take a bone.
Typically the steaks are cut from the tapered, or narrow end of the roast.
I don't recommend cooking tenderloin steak on the grill. They're improve seared to lock all the juices in.
Why is beefiness tenderloin expensive?
Well, at that place isn't very much quantity of tenderloin on a cow then it's going to be college priced. Since it'southward the about tender piece of meat it'south makes it more than valuable likewise.
The other day I was in the grocery store and a tenderloin roast was $x.00 per pound, and the tenderloin steaks were $twenty.00 a pound. I always purchase the roast and cut my own steaks. It's really piece of cake and saves so much money!
How to brand filet mignons out of tenderloin roast?
Using a sharp knife, cut roast widthwise. Information technology's important to brand each steak the same width. I measure the steaks with a ruler and cutting them into 2-inch pieces. Yous can cutting them thinner, but you'll need to reduce cooking time.
To freeze steaks, cut them on a cookie canvass and freezer for about 30 minutes. Remove from baking sheet and store in an airtight container for up to 3 months.
Equipment needed to bake steak in the oven:
- Heavy skillet – a cast iron skillet is my favorite because it cooks evenly and holds its heat really well. Any heavy skillet will piece of work.
- Tongs – long tongs for flipping the steaks
- Temperature Probe – an oven-safe thermometer is best because you can keep an eye on it while it bakes. This Thermoworks Chef Warning is the one I take and information technology'southward smashing. If y'all don't take an oven-safety probe you really demand an instant-read thermometer.
Ingredients needed to brand herb butter tenderloin steaks:
- Tenderloin steaks
- Butter – salted or unsalted
- Olive Oil – it has a lower smoking betoken than butter keeping the butter from burning.
- Salt and pepper – I like Kosher table salt and cracked black pepper
- Herb Butter – Make this Garlic Herb Butter recipe, or make the one in this recipe using butter, garlic, thyme
Tenderloin Steak Recipe
Little Dairy on the Prairie Pro Tip: Information technology's really important to make sure your steaks are at room temperature earlier cooking them. Remove them from the fridge and let them sit at room temperature for up to an hour earlier cooking.
Footstep 1: Pat steaks dry. Season steaks on both sides with salt and pepper. Be generous! They're thick and demand lots of seasoning. You tin can utilise steak seasoning if you'd like, merely Kosher salt and pepper really are the All-time. Preheat oven to 400 degrees.
STEP 2: Heat skillet over medium medium-high heat. Add butter and olive oil.
STEP 3: Add together steaks. Melt for 2 minutes on each side spooning butter over steaks while they cook.
STEP 4: Flip steaks. Cook for ii more minutes spooning butter over steaks.
STEP five: Bake steaks in the oven for 6-10 minutes. You'll want to cook them to temperature, encounter the chart below. The temperature will rise most v degrees after taking it out of the oven. Take it out 5 degrees less than the desired temperature. As well, I'd propose cooking them one doneness less than you lot typically similar. So if you're usually a medium-medium well person, get with medium.
Stride 6: Rest steaks for 5-x minutes.
Steak Tenderloin Doneness Temperature Chart:
- Rare: 120-125° (about 4 minutes in the oven)
- Medium Rare: 130-135° (nigh v-6 minutes in the oven)
- Medium: 140-145° (well-nigh half-dozen-seven minutes in the oven). My personal favorite for tenderloins.
- Medium Well: 150-155° (about 8-9 minutes in the oven)
- Well Done: 160° (nigh 10 minutes in the oven)
What to serve with beefiness tenderloin steak:
To make a classic restaurant fashion dinner serve with broiled potatoes and a salad! Here's some other options:
- Cheesy Mashed Potatoes
- Roasted Dark-green Beans
- Slow Cooker Creamy Corn
- Smashed Potatoes
- Parmesan Garlic Dinner Rolls
- Maple Glazed Carrots
- Steakhouse Shrimp Salad
- Parmesan Orzo
Tenderloin Steak Recipe with Herb Butter
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Ingredients for cooking steaks
- four 6 ounce beef tenderloin steaks
- 1 i/ii teaspoons kosher salt
- 1 teaspoon black pepper
- 2 Tablespoons butter
- 1 Tablespoon olive oil or avocado oil
Thyme Herb Butter
- 1/4 cup butter room temperature
- 1 clove garlic
- one teaspoon fresh Thyme
To make Herb Butter:
-
Mix room temperature butter, garlic, and thyme together. Spread a strip about the bore of a quarter on a slice of wax newspaper. Roll up and twist ends. Refrigerate for at least 20 minutes before using.
How to Melt Tenderloin Steaks:
-
Remove steaks from the refrigerator at nearly an hr before you're gear up to cook thme. The steaks demand to be room temperature to cook through perfectly.
-
Preheat oven to 400°.
-
Pat steaks dry (this helps the steaks to get a nice crust on them). Season both sides very generously with common salt and pepper. Press salt and pepper if needed to help it stick to the meat.
-
Heat a cast-iron skillet, or heavy skillet, over medium-high to high heat. Add butter and olive oil. Add together steaks and sear for 2-iii minutes per side. Spoon butter over steaks as they cook.
-
Insert an oven-prophylactic thermometer and set an alarm for desired temperature (call back the temperature will rise most three-5 degrees as the steaks balance). Put steaks in the oven and broil until they achieve the desired temperature. This will take between vi-10 minutes depending on the thickness of the steaks and how hot you want them. I don't recommend going over medium for these steaks.
See cooking nautical chart in the notes below.
-
Top with slices of herb butter. Cover with aluminum foil and let to rest for x minutes before serving.
Steaks:
- Size of Steaks –Employ steaks that are shut to the same size in thickness and diameter and so they cook the same. I like steaks that are well-nigh 6 ounces. That's usually about 4 inches in diameter and 2 inches thick.
- Room temperature steaks: Be sure to permit the steaks come up to room temperature before cooking. Otherwise, the outside of the steak will be overcooked earlier the inside reaches the correct internal temperature.
Equipment needed:
- Heavy Skillet: Bandage fe skillets are my favorite and work bully. You can use an aluminum skillet as long every bit it's heavy. To get a nice chaff on the steak the skillet needs to be really hot. A heavy skillet ensures even cooking.
- Oven safe thermometer: Cooking these steaks to the verbal temperature is important (remember to take them out 3-5 degrees before the desired temp). It'due south hard to approximate how done a steak is without using a thermometer. Having a thermometer that is oven-safe is best then y'all don't have to take it out of the oven to check the temperature. If you don't have an oven-rubber thermometer I'd advise at to the lowest degree using an instant-read thermometer.
The temperature of steaks:
- Resting steaks:I take the steaks out of the oven before they reach the desired temperature. However, some steaks might cook faster than others. If one is cooked a lilliputian more than done, I remove the steak from the skillet and permit it to rest on a plate so information technology will slow the cooking.
- Cooking Chart:This is a bones guideline to help you lot get the perfect temperature steak! It helps to know steak temperature earlier putting them in the oven to guess how long they'll need to cook.
- Rare: 120-125° (nigh 4 minutes in the oven)
- Medium Rare: 130-135° (about v-six minutes in the oven)
- Medium: 140-145° (almost six-7 minutes in the oven)
- Medium Well: 150-155° (near eight-ix minutes in the oven)
- Well Done: 160° (about ten minutes in the oven)
Calories: 188 kcal | Carbohydrates: one g | Protein: 1 yard | Fat: 21 chiliad | Saturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 46 mg | Sodium: 1024 mg | Potassium: 26 mg | Fiber: 1 yard | Sugar: 1 g | Vitamin A: 591 IU | Vitamin C: 2 mg | Calcium: xiv mg | Iron: 1 mg
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Source: https://pitchforkfoodie.com/herbed-butter-tenderloin-steak/
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