Seared Beef Tenderloin Filets

Deb Crane Recipe

By Deb Crane songchef

This is a tired and true method of perfect filets every time! This has never failed me. You can get already cut filets, or when on sale, buy a whole tenderloin and cut it yourself. You will want them cut 2 inches thick. So a 6 pound whole beef tenderloin will yield about 7 or 8, 8 oz. filets.
You may never go to a restaurant again! These turn out just like the expensive steak houses serve. ( I kid you not, they are that good) Cant get any simpler as well!


Recipe Rating:
 3 Ratings
Serves:
as many filets as you want
Cooking Method:
Pan Fry

Ingredients

beef tenderloin filets (as many as you want to make) cut in 2-3 inch thickness.
salt to cover filets
black pepper to cover filets
2 Tbsp
olive or vegetable oil

Directions Step-By-Step

1
Preheat oven to 425 degrees with the rack in the middle of oven.
2
Season the tenderloin filets with salt and pepper.
3
You need to use an oven proof frying pan for this recipe. (I use my cast iron skillet)
Get you pan very hot. Oil the pan and place the filets on the hot pan.(do not over crowd the pan. Do them in batches if need be or they will not get that professional looking "crust" to them.
Once in pan,
DO NOT MOVE THEM, TURN THEM, OR PLAY WITH THEM.
The idea is to get a nice "crust" on the filet. Let them cook in the hot pan for 5 minutes.
Then turn them over ( to reveal a beautiful crust)
Place the whole pan in the preheated oven right away.
Finish cooking them in the oven until desired done-ness. (again, I never cook tenderloin to a well done. It isnt a cut that fairs well with well done. Medium rare is the way to go in my book!) :)
4
Rare: sear 5 minutes, Roast 5 minutes
Medium-rare: Sear 5 minutes, Roast 7 minutes
Medium: Sear 5 minutes, Roast 9 minutes.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #tenderloin, #seared, #Filet
  • Comments

  • 1-5 of 11
  • user
    Cindy Bodnar Sindrah - Jul 12, 2011
    Can I claim "Family TASTED and approved?" Sis, you're the best cook in the family! This one's going in our "Family Recipes" !!!
  • user
    Deb Crane songchef - Jul 12, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Catherine Jones-Hatcher ClassyLassie - Jul 24, 2011
    I gave this method of cooking a filet a try earlier this week. It turned out great. Can't wait to run to the store and buy some more so I can fix it for a group. I used the finished product for the beef in another recipe from this site(tenderloin croistini..?) and it was fabulous. Thank you for sharing!!! I will definitely use this one again and again.
  • user
    Catherine Jones-Hatcher ClassyLassie - Jul 24, 2011
    I tried this recipe and say it's Family Tested & Approved!
  • user
    Deb Crane songchef - Jul 26, 2011
    Glad you liked them Catherine! :)