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Pan-Seared Beef Tenderloin
Recipes
Pan-Seared Beef Tenderloin
2 servings
35 minutes total (Active 10 minutes)

Ingredients

  • 3 tablespoons olive oil, divided
  • 2 (6-oz) beef tenderloin fillets
  • 1 teaspoon Alessi Kosher Sea Salt
  • ½ teaspoon pepper
  • Utensils and Cookware
  • Variety of measuring spoons
  • Basting brush
  • Small oven-safe sauté pan
  • Tongs

Steps

    1. Preheat oven to 400°F. Preheat 2 tablespoons oil in a small oven-safe sauté pan on high until the oil begins to lightly smoke. Coat beef lightly with remaining 1 tablespoon oil, then season all sides with salt and pepper.
    2. Add beef to pan and sear 2 minutes (without turning). Turn beef, then place pan in oven; roast 15 minutes and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
    3. Remove beef from oven. Let stand 5–10 minutes to rest before serving (temperature will rise 5–10°F during this time).
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ½ recipe serving: Calories 470, Total Fat 35g, Sat Fat 8g, Trans Fat 0.5g, Chol 120mg, Sodium 1030mg, Total Carb 0g, Fiber 0g, Sugars 0g, Protein 39g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 20%