Seared Beef Tenderloin

This is an expensive cut of meat but it just melts in your mouth, I’ve tried broiler, grill but this methods beats them all. Lyn and I treat ourselves maybe once every month and a half and it has become a staple for Xmas or New Years. We could or should only eat half of one but heck we pig out on this one. They are small after all.


Seared Beef Tenderloin


  • 1 or 2 – 8 OZ tenderloins 2” thick
  • 1-2 Tbsp. vegetable or peanut oil – something with high smoke temp.
  • Salt and pepper

Preheat the oven with rack in center to 425°. First depending on where you buy there might still be a little membrane on it I say, remove it.

Season the filets with salt and pepper, sort of liberal but not too much.

Heat the pans, add the oil and when hot sear the filets in oil in an ovenproof skillet over medium-high heat for 5 minutes. It should sizzle when you put it in. Now turn them over and place the pan in the oven and roast to desired doneness. Let sit for 5 minutes.

This cut should be done to rare or medium-rare in my opinion to obtain the maximum tenderness and flavor.

Here’s a chart for you

  • Rare: Sear, roast and rest 5 minutes
  • Medium-rare: Sear 5 minutes, roast 6 -7 minutes, rest 5 minutes
  • Medium: Sear 5 minutes, roast 9 minutes, rest 5 minutes

Serve with sauted onions or mushroom sauce or just plain the way I like them, mashed or bake potatoe, salad, vegetable.


We tried buffalo tenderloins once they were very good and a little learner.


I once forgot to turn on the exhaust fan and had to deal with the smoke during searing.

Buy a good cut of meat like I said we buy mostly organic and from Wholefoods or a good butcher.


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