Ingredients½ Lb. of Tenderloin (Per Person Eating) Salt Pepper Canola Oil ¼ Cup of Butter (Per 1 Lb. of Tenderloin) (optional; makes for a juicier steak)
- Up to 12 hours ahead of cooking, thoroughly dry the beef tenderloin with a paper towel, taking out all of the moisture and juices. Generously coat with salt and lightly sprinkle pepper. You want salt and pepper on every side of the steak and in every crevice. Put back in the refrigerator.
- 20-minutes before cooking, remove the tenderloin from the fridge and let sit on the counter.
- Heat a large cast iron skillet over medium heat. If you don't have a cast iron skillet, heat a large pan that can be placed in the oven.
- Pre-heat the oven to 375ºF.
- Pour canola oil to cover the bottom of the pan. (Canola oil has a higher smoking point so it's great for cooking steaks).
- Gently place the tenderloin into the pan, resting it down away from you as to not splatter hot oil.
- Let the steak brown for about 3-minutes, or until browned, on each side.
- Once all sides are browned, add slices of the butter into the bottom of the pan and on top of the beef tenderloin. Place the tenderloin in the oven.
- After the steak cooked in the oven for 15-minutes, check the temperature. You want the temperature of the steak to be between 130ºF (Medium-Rare) and 140ºF (Medium) depending on preference. Keep cooking until desired temperature.
- Once the steak has hit within a few degrees of your preferred cooking, take the steak out and put on a cutting board to rest between 10 and 15 minutes. I like to sprinkle some sea salt on top of steak right when it comes out of the oven because I find it gives it the extra zing in flavor that I love.
- After 10-15 minutes, cut the tenderloin into thin slices.
- Distribute onto plates or let everyone grab their own - if you trust them not to take the whole thing!