How to Cook Beef Tenderloin Medium
Tenderloin Steak also called a Filet Mignon, is the most tender cut of beef! 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 cast-iron skillet until it gets the best crust, and so bake information technology in the oven for just a few minutes until the heart juicy and hot pinkish!
Cooking this steak recipe in herb butter gives it the best flavor! Information technology's literally melt in your mouth amazing 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 vicious in dearest with beef tenderloin steaks from a local restaurant nosotros dearest. Don't become me wrong, I love to consume out. Simply, it'south and so expensive. I can handle information technology if information technology's simply Justin and me. But, bringing the kids is another story!
I went to work learning how to make these filet mignon steaks at home and let me tell you…we've never looked back! Pan fry the steaks then finish them off in a hot oven.
It's Easy! And it'due south and then much LESS EXPENSIVE than eating out. And it tastes AMAZING! It's our favorite keto or depression carb main dish and the easiest romantic Valentine's Day dinner!
Tenderloin vs. Filet Mignon
This is important so let'southward talk about it!
Tenderloin and filet mignons are the same cut of meat institute on the loin of a cow. 1 is cutting into steaks and one isn't.
Some people likewise enquire, "what's the difference between ribeye and filet?" The ribeye comes from the heart of the rib steak. It's heavily marbled which means it has more than fat and more season, but it's not as tender as a filet.
What is a tenderloin?
A tenderloin refers to the whole beefiness tenderloin. Or the roast. It's long and skinny and tapered on the stop. And, information technology's the most tender roast on a beef. It's a lean cutting of meat with picayune marbling and without a bone.
Prime and Selection are the two grades I recommend. Prime number is more than expensive and comes from younger animals and has a piffling more marbling. Choice grade is still a slap-up quality of meat, has a footling less marbling, is a little bit cheaper, and is what I usually buy.
What is a filet mignon?
Filet mignon is as well called a tenderloin steak. A tenderloin roast is cut into pieces to make tenderloin steaks. Considering they are cutting from the aforementioned piece of meat as a tenderloin roast, they are tender, lean, take little marbling, and don't have a os.
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 ameliorate seared to lock all the juices in.
Why is beef tenderloin expensive?
Well, there isn't very much quantity of tenderloin on a cow so it'due south going to be higher priced. Since it'south the most tender piece of meat information technology's makes it more valuable too.
The other day I was in the grocery store and a tenderloin roast was $10.00 per pound, and the tenderloin steaks were $20.00 a pound. I ever buy the roast and cut my ain steaks. It's really easy and saves and so much coin!
How to make filet mignons out of tenderloin roast?
Using a sharp knife, cut roast widthwise. It's important to make each steak the same width. I measure the steaks with a ruler and cutting them into 2-inch pieces. Y'all can cutting them thinner, simply you lot'll demand 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 bandage iron skillet is my favorite because it cooks evenly and holds its oestrus actually well. Any heavy skillet volition work.
- Tongs – long tongs for flipping the steaks
- Temperature Probe – an oven-safe thermometer is best because you tin can continue an eye on it while it bakes. This Thermoworks Chef Alarm is the 1 I have and information technology'south great. If you don't have an oven-safe 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 point than butter keeping the butter from burning.
- Salt and pepper – I like Kosher 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'due south really important to make sure your steaks are at room temperature before cooking them. Remove them from the refrigerator and permit them sit at room temperature for upwards to an hour before cooking.
STEP one: Pat steaks dry out. Season steaks on both sides with salt and pepper. Exist generous! They're thick and need lots of seasoning. You can use steak seasoning if you lot'd similar, just Kosher table salt and pepper really are the BEST. Preheat oven to 400 degrees.
Step two: Heat skillet over medium medium-high heat. Add butter and olive oil.
Footstep three: Add steaks. Melt for 2 minutes on each side spooning butter over steaks while they cook.
Stride iv: Flip steaks. Cook for 2 more minutes spooning butter over steaks.
STEP 5: Broil steaks in the oven for half-dozen-10 minutes. You'll want to cook them to temperature, see the chart below. The temperature will ascension nearly 5 degrees afterward taking it out of the oven. Take it out 5 degrees less than the desired temperature. Also, I'd advise cooking them one doneness less than you typically like. So if you're normally a medium-medium well person, go with medium.
STEP half-dozen: Balance steaks for v-10 minutes.
Steak Tenderloin Doneness Temperature Nautical chart:
- Rare: 120-125° (about 4 minutes in the oven)
- Medium Rare: 130-135° (near v-6 minutes in the oven)
- Medium: 140-145° (about six-7 minutes in the oven). My personal favorite for tenderloins.
- Medium Well: 150-155° (near 8-9 minutes in the oven)
- Well Washed: 160° (well-nigh 10 minutes in the oven)
What to serve with beef tenderloin steak:
To make a classic restaurant manner dinner serve with baked potatoes and a salad! Here'due south some other options:
- Cheesy Mashed Potatoes
- Roasted 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
- iv 6 ounce beef tenderloin steaks
- ane 1/2 teaspoons kosher salt
- i teaspoon black pepper
- 2 Tablespoons butter
- 1 Tablespoon olive oil or avocado oil
Thyme Herb Butter
- 1/iv cup butter room temperature
- ane clove garlic
- one teaspoon fresh Thyme
To make Herb Butter:
-
Mix room temperature butter, garlic, and thyme together. Spread a strip near the diameter of a quarter on a piece of wax newspaper. Curl up and twist ends. Refrigerate for at least xx minutes before using.
How to Cook Tenderloin Steaks:
-
Remove steaks from the refrigerator at virtually an hour before you're prepare to cook thme. The steaks demand to be room temperature to cook through perfectly.
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Preheat oven to 400°.
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Pat steaks dry out (this helps the steaks to get a nice chaff on them). Flavor both sides very generously with salt and pepper. Press table salt and pepper if needed to help it stick to the meat.
-
Estrus a cast-fe skillet, or heavy skillet, over medium-loftier to loftier heat. Add butter and olive oil. Add steaks and sear for ii-three minutes per side. Spoon butter over steaks as they cook.
-
Insert an oven-prophylactic thermometer and set an warning for desired temperature (remember the temperature will rise about 3-v degrees as the steaks rest). Put steaks in the oven and bake until they accomplish the desired temperature. This will take between half dozen-x minutes depending on the thickness of the steaks and how hot yous desire them. I don't recommend going over medium for these steaks.
Run across cooking chart in the notes beneath.
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Top with slices of herb butter. Cover with aluminum foil and let to residuum for 10 minutes before serving.
Steaks:
- Size of Steaks –Use steaks that are shut to the same size in thickness and diameter so they melt the same. I like steaks that are about 6 ounces. That's usually about 4 inches in diameter and 2 inches thick.
- Room temperature steaks: Be sure to let the steaks come to room temperature earlier cooking. Otherwise, the exterior of the steak will be overcooked earlier the within reaches the correct internal temperature.
Equipment needed:
- Heavy Skillet: Cast fe skillets are my favorite and piece of work great. You lot can use an aluminum skillet every bit long as it's heavy. To go a dainty crust on the steak the skillet needs to exist really hot. A heavy skillet ensures even cooking.
- Oven condom thermometer: Cooking these steaks to the exact temperature is important (call up to take them out 3-5 degrees before the desired temp). It'due south hard to guess how done a steak is without using a thermometer. Having a thermometer that is oven-safety is best then you don't have to take it out of the oven to check the temperature. If you don't accept an oven-safe thermometer I'd suggest at least using an instant-read thermometer.
The temperature of steaks:
- Resting steaks:I take the steaks out of the oven earlier they attain the desired temperature. However, some steaks might melt faster than others. If one is cooked a little more done, I remove the steak from the skillet and allow it to rest on a plate and then information technology will irksome the cooking.
- Cooking Chart:This is a basic guideline to help you lot get the perfect temperature steak! It helps to know steak temperature earlier putting them in the oven to gauge how long they'll need to cook.
- Rare: 120-125° (well-nigh iv minutes in the oven)
- Medium Rare: 130-135° (about 5-six minutes in the oven)
- Medium: 140-145° (near six-seven minutes in the oven)
- Medium Well: 150-155° (about 8-9 minutes in the oven)
- Well Done: 160° (about 10 minutes in the oven)
Calories: 188 kcal | Carbohydrates: 1 1000 | Protein: ane g | Fat: 21 g | Saturated Fatty: 11 chiliad | Trans Fat: 1 grand | Cholesterol: 46 mg | Sodium: 1024 mg | Potassium: 26 mg | Fiber: 1 g | Sugar: i thousand | Vitamin A: 591 IU | Vitamin C: 2 mg | Calcium: 14 mg | Atomic number 26: 1 mg
tried this recipe?
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Source: https://pitchforkfoodie.com/herbed-butter-tenderloin-steak/
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