Steak House Seared Beef Tenderloin Filets
Elevate your dinner table with these Steak House Seared Beef Tenderloin Filets, a restaurant-worthy dish that's surprisingly easy to make at home. Featuring tender, six-ounce filets seasoned simply with kosher salt and freshly ground black pepper, this recipe utilizes a classic cast-iron skillet for that perfect golden-brown crust. Luxurious basting with melted butter, smashed garlic, and fragrant rosemary and thyme infuses deep, herbaceous flavor into every bite. Finished in the oven to your ideal doneness and rested to retain juiciness, these filets are a showstopping main course for any special occasion. Serve them with a drizzle of buttery pan juices for an irresistibly rich finish. Perfect for steak lovers, this foolproof recipe guarantees restaurant-quality results in under 30 minutes!
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) Beef tenderloin filets
- 2 teaspoons Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 3 whole, smashed Garlic cloves
- 2 sprigs Fresh rosemary sprigs
- 2 sprigs Fresh thyme sprigs
Instructions
Remove the beef tenderloin filets from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the filets generously with kosher salt and freshly ground black pepper.
Heat a large cast-iron skillet over medium-high heat for 5 minutes until very hot.
Add 2 tablespoons of olive oil to the skillet and swirl to coat the bottom.
Place the beef filets in the skillet and sear for 3-4 minutes on the first side without moving, until a deep golden-brown crust forms.
Flip the filets and add 3 tablespoons of unsalted butter, the smashed garlic cloves, fresh rosemary sprigs, and thyme sprigs to the skillet.
Tilt the skillet slightly and use a spoon to baste the filets with the melted butter and herbs for 3-4 minutes.
For medium-rare filets, transfer the skillet to a preheated 400°F (200°C) oven and cook for an additional 4-5 minutes. Use a meat thermometer to check for an internal temperature of 130°F (54°C). Adjust time based on preferred doneness.
Remove the filets from the skillet and transfer them to a cutting board. Tent them loosely with foil and let rest for 5-7 minutes before serving.
Serve the filets with the pan juices drizzled on top and garnish with the cooked garlic and herbs if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 1.1 g | 0% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 22 mg | 2% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 679 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
