Steak-House Seared Beef Tenderloin Filets

READY IN: 17mins
Recipe by ljh237

I found this method of searing filets in a magazine and thought the result was amazing. I've been cooking them this way ever since. I'm submitting the recipe here as I'm afraid of misplacing such a treasure.

Top Review by Esme t.

This method of cooking a steak was published in "Cuisine at Home" magazine in an article titled "Steak House Searing". It is a no-fail way to cook a steak. One must be sure to use a large pan and not crowd the fillets because when you put an over-crowded pan in the oven, it will result with an over-cooked steak. <br/><br/>Doneness (2" beef tenderloin filets):<br/>Rare -<br/>Sear 5 minutes<br/>Roast 5 minutes<br/>Rest 5 minutes<br/><br/>Medium-Rare -<br/>Sear 5 minutes<br/>Roast 7 minutes<br/>Rest 5 minutes<br/><br/>Medium - <br/>Sear 5 minutes<br/>Roast 9 minutes<br/>Rest 5 minutes

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Season filets with kosher salt and pepper.
  3. Heat an oven-proof pan over medium-high heat for 5 minutes.
  4. Add oil and heat briefly.
  5. Sear filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness. (For medium rare that would be approximately 7 minutes.).
  6. Allow filets to rest 5 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a