Beef Tenderloin Steak
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A single tenderloin steak seared in a skillet, finished in the oven, and topped with butter as it rests.
Ingredients
- ½ Tbsp olive oil
- 1 (6-oz) beef tenderloin steak
- ⅛ tsp kosher salt
- ⅛ tsp black pepper
- ½ Tbsp butter
Equipment
- skillet
Directions
- Heat the oven to 400°F. Heat the oil in an oven-safe skillet, such as cast iron, over medium-high heat for 30 seconds.
- Pat the steak dry with a paper towel and season both sides with the salt and pepper.
- Sear the steak for about 4 minutes per side without moving it.
- Move the skillet to the oven and cook for 3 to 10 minutes, depending on how you like it. Take it out about 5°F before it reaches your target temperature (145°F for medium-rare), because it keeps cooking as it rests.
- Set the butter on top of the steak, cover the pan loosely with foil, and let it rest for 5 minutes before slicing.
Nutrition
Serving: 185g | Calories: 360kcal | Carbohydrates: 0.2g | Protein: 36g | Fat: 24g | Saturated Fat: 9.3g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 407mg | Potassium: 616mg | Fiber: 0.1g | Sugar: 0g | Vitamin A: 230IU | Vitamin C: 0mg | Calcium: 10mg | Iron: 3.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); tenderloin steak counted as raw beef tenderloin. Brands and portions vary, so use it only as an approximation.