Best Seared Beef Tenderloin Filets Recipes
SEARED BEEF TENDERLOIN FILETS
From Cuisine at Home. This is so easy and delicious you may never eat out again. Serve with Bearnaise Sauce and Boursin Creamed Spinach, per the article. Both recipes are posted here.
Provided by LMillerRN
Categories Meat
Time 25m
Yield 6-8 steaks
Number Of Ingredients 3
Steps:
- Preheat oven to 425 with a rack in the center.
- Trim the tenderloin and cut into filets; season with salt and pepper.
- Heat an ovenprood pan over medium-high heat for 5 minutes.
- Sear filets in oil on one side for 4-5 minutes. Turn the over, place in the pan
- in the oven and roast to desired doneness.
- Allow filets to rest 5 minutes before serving.
- Doneness Chart.
- Rare: Sear for 5 minutes, Roast for 5 minutes, and Rest for for 5 minutes.
- Medium Rare: Sear for 5 minutes, Roast for 7 minutes, and Rest for 5 minutes.
- Medium: Sear for 5 minutes, Roast for 9 minutes, Rest for 5 minutes.
Nutrition Facts : Calories 1358.9, Fat 96.3, SaturatedFat 36.7, Cholesterol 389.8, Sodium 267.5, Protein 114.5
SEARED BEEF TENDERLOIN FILETS
This is a tired and true method of perfect filets every time! This has never failed me. You can get already cut filets, or when on sale, buy a whole tenderloin and cut it yourself. You will want them cut 2 inches thick. So a 6 pound whole beef tenderloin will yield about 7 or 8, 8 oz. filets. You may never go to a restaurant...
Provided by Deb Crane
Categories Beef
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees with the rack in the middle of oven.
- 2. Season the tenderloin filets with salt and pepper.
- 3. You need to use an oven proof frying pan for this recipe. (I use my cast iron skillet) Get you pan very hot. Oil the pan and place the filets on the hot pan.(do not over crowd the pan. Do them in batches if need be or they will not get that professional looking "crust" to them. Once in pan, DO NOT MOVE THEM, TURN THEM, OR PLAY WITH THEM. The idea is to get a nice "crust" on the filet. Let them cook in the hot pan for 5 minutes. Then turn them over ( to reveal a beautiful crust) Place the whole pan in the preheated oven right away. Finish cooking them in the oven until desired done-ness. (again, I never cook tenderloin to a well done. It isnt a cut that fairs well with well done. Medium rare is the way to go in my book!) :)
- 4. Rare: sear 5 minutes, Roast 5 minutes Medium-rare: Sear 5 minutes, Roast 7 minutes Medium: Sear 5 minutes, Roast 9 minutes.
STEAK HOUSE SEARED BEEF TENDERLOIN FILETS
Categories Beef
Number Of Ingredients 6
Steps:
- preheat oven to 425deg. with a rack in the center season filets with salt and pepper heat an ovenproof pan over medium high heat for 5 mins (4 filets per pan) put exaust fan on add oil to pan sear filets in oil on one side for 4-5mins turn them over and place pan in oven and roast for desired tenderness (10 minutes for medium)-- no more! let rest 5 mins.
SEARED BEEF TENDERLOIN FILETS
Yield 6
Number Of Ingredients 3
Steps:
- Put steaks on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with salt on each side. Chill uncovered for up to 3 hours. Remove filets from refrigerator 1 hour before cooking and let come up to room temperature. Preheat oven to 425F with rack in the center. Pat dry with paper towels. Season again, this time with salt and pepper, rubbing in so they adhere. Heat an ovenproof sauté pan (I use cast-iron) over medium-high for 5 minutes. Sear in oil on one side for 5 minutes (don't let burn, turn down if too hot) Turn them over, place pan in the oven, and roast (5 min - rare, 7 min - medium-rare, or 9 min medium) Remove pan from oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. Serve with Boursin Creamed Spinach and Bearnaise Sauce.
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