Prep 15 mins
Cook 15 mins
I actually prefer the taste of perfectly pan-seared beef over grilled. This is easy and always delicious.
- 4 (6 ounce) beef tenderloin, filets
- 1 teaspoon fresh ground black pepper
- 1⁄2 teaspoon kosher salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- Sprinkle fillets with salt and pepper on both sides. Rub seasoning into meat with your fingers.
- Melt butter with olive oil in a large cast iron skillet over medium heat. Add filets and cook 5-7 minutes on each side.
- Remove from heat, cover filets with foil and allow to stand for 5 minutes before serving.
I like 'em better in the pan too! However, you may have even better luck if you reduce the stovetop searing to 3 minutes each side, transfer them to a baking sheet and finish them by roasting in the oven at 450 4-6 minutes for rare/6-8 for medium-rare.
Loved it, but this garlic lover had to tweak it. When you flip the steak, add some chopped garlic. When its done (be careful not to burn the garlic) plate the steak, scraping out the garlic/butter mixture over the top of the steak.
Great! Not sure if its better than grilled, because I love me a good grilled steak. But really close when I'm too lazy or impatient to fire up the charcoal.
This recipe was a hit for my sweetheart. I am a chegan (cheating vegan) who eats seafood. He is a major carnivore. I followed the recipe adjusting the fats for one 8 ounce filet, used a small regular skillet, and tossed in some fresh mushrooms around the filet while braising. I also added some garlic to the rub. I cooked it for five minutes on each side, then removed from cooktop and covered it for five minutes. It was a perfect medium rare, and the presentation with the mushrooms was lovely! GREAT, EASY RECIPE! Thank you!