Beef Tenderloin

Tenderloin cooked to perfection!

AuthorSara Bojarski Prep Time: 0:01:00
Cook Time: 0:25:00
Total Time: 0:26:00
Serving Size: 1 Tenderloin Ingredients
  • 1 Beef Tenderloin
  • Salt and Pepper
  • 2 T Canola Oil
Directions
  • Liberally season all sides of your tenderloin with salt and pepper. I mean LIBERALLY, this cut of steak has little to no fat on it, so it needs all the flavor it can get.
  • In a saute pan, heat up a little canola oil (just enough to lightly coat the bottom of the pan) until smoking hot. You want to literally see a little steam coming off the oil. Place your tenderloin in the pan and brown on all sides (about 5 minutes per side). Searing the meat like this locks in the flavor, and creates that beautiful crust on the outside (while the inside still remains melt in your mouth).
  • Place the tenderloin on a resting rack on a sheet tray. Pre heat your oven to 400 degrees. *Note: Let your tenderloin rest while the oven heats up, this will allow the juices to get reabsorbed. Finish the tenderloin in the oven until your desired degree of doneness. *As evidence by the photos, I love my meat still mooing, but for a nice Medium Rare, pull the steak out of the oven when the internal temperature is about 132 degrees - allow it to rest and carry over cook for about 5-10 minutes. Slice and serve over your fennel puree!