We've e'er enjoyed beef tenderloin steaks at fancy restaurants and, at many points, wondered how it's made. And while in that location are many ways to prepare this highly-rated gourmet special, non all of them can be quickly mastered past everyone. But most methods crave using a bandage-fe skillet, and here, we'll explore how you can do the aforementioned at home.

How Do You Cook Beef Tenderloin Steaks in Cast Iron Skillet?

Beef Tenderloin Steaks Nutrition Facts

How Do You Cook Beef Tenderloin Steaks in Cast Iron Skillet.

What Makes Beef Tenderloin Steaks so Special?

Beef tenderloin steaks are cut from the tenderloin cease, a part renowned for its exceptionally delicate nature. The region extends along the two sides of the cow's spine and isn't exposed to work. Beefiness tenderloin is normally extracted every bit 2 lengthy, snake-shaped cuts, which can be sold whole or cut into steak sizes. And the steaks besides go by filet mignon, a French term that roughly translates to 'tender, fine, or delicate fillet.'

This cut is extremely tender, as it contains less connective tissue than other beef cuts. And only a modest amount is harvested, making it quite deficient and costly. As such, filet mignon or beefiness tenderloin steaks are set aside and enjoyed by virtually people on special occasions.

Choosing Beef Tenderloin Steaks

The best grades for beef tenderloin steaks are Prime and Choice, and then if you lot must choose, option between these two. Prime is the highest grade, every bit it'south cut from younger cattle, pregnant a scrap more marbling. This status also makes it the most expensive option, but it makes up for it past having the almost explosive flavor. Selection grade is also swell quality meat, just not equally highly rated as Prime number. It besides offers less marbling, making information technology more affordable. If you wish to enjoy the best beef tenderloin steaks for a lesser price, this is the ideal choice.

Prepping the Steaks

If your steaks have been in the refrigerator overnight, you lot'd want them to come to room temperature before cooking. The estrus will evenly distribute through the meat and rid it of a pinkish eye. So, allow the steaks sit at room temperature for at least twenty to 30 minutes before cooking time.

Seasoning Suggestions

Salt and pepper are the most effective means to season beef tenderloin steaks, and when y'all do, you'd want to be liberal about information technology. Of class, you consider chili or cayenne, but they won't fuse quite every bit much as black pepper during searing. For a better season, brand a herb butter mix you tin either add as the steak cooks or after they've been served. And the butter tin can be combined with any herb choice you desire, from thyme to oregano, rosemary, minced garlic, minced onions, cayenne pepper, or chili pepper.


Cooking the Steaks

Beef tenderloin steaks cook in a cast-iron skillet in 2 steps. The first is a searing process on the stove, followed by a final cooking time in the oven.

Footstep I: Stovetop- You'll need to heat vegetable oil in a cast-iron skillet over medium-high heat for searing the steaks. Whatsoever oil volition do, so long as it has a high smoking point. Once the oil is about smoking, Sear the filet mignon steaks on each side for iii to four minutes. If you adopt to baste with the herb butter, add a spoonful or two to the pan, and bathe the meat with the melted butter.

Step Two: Oven- Filet mignon finally cooks in the oven at a temperature of 400F to 425F. Afterwards searing, the skillet is moved into the oven, assuasive information technology to cook until preferred internal doneness is reached. Beef tenderloin steaks are best-enjoyed medium-rare to medium. Only you can also apply the nautical chart beneath to decide how well-cooked you desire the meat to come out;

  • Rare (120-125F): 4 minutes
  • Medium-Rae (130-135F) 5 to six minutes
  • Medium (140-145F): six to seven minutes
  • Medium Well (150-155F): eight to nine minutes
  • Well Done (160F): ten minutes

A meat thermometer will be needed to cheque the temperature. Likewise, ensure to set the steaks downward three to v degrees lower than the desired doneness. And so, set it to residual for 5 to ten minutes, during which the internal temperature volition rise to the complete needed doneness.

Impress

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart center icon heart solid heart solid icon
  • Four beef tenderloin (filet mignon) steaks; six oz. each, one½ inches thick
  • Half loving cup butter; salted, room temperature
  • Two tablespoons of chopped parsley
  • Two tablespoons of chopped chives
  • 2 tablespoons of chopped rosemary
  • I garlic clove, minced
  • Two tablespoons of vegetable oil
  • Black pepper, freshly ground
  • Kosher salt
  1. Set the steaks on the counter at room temperature for xx minutes to accept the arctic off, so flavour both sides richly with pepper and salt.
  2. Set up the oven to preheat to 425F. Then, mix the butter, chives, rosemary, garlic, and parsley. Set the mixture aside.
  3. Put a cast-iron skillet on the stove at medium-loftier heat and add oil. Get out until the oil shimmers to barely smoking condition. Then, add the steaks and sear untouched for three to four minutes. Flip and sear the other side for another iii to four minutes.
  4. Transfer the skillet to the preheated oven and permit it cook until the desired internal temperature is reached (check the chart above for doneness temperature). Ensure to prepare the beef tenderloin steaks down at three to v degrees beneath the doneness temperature.
  5. Residuum the steaks on the counter for v to x minutes, then the final temperature rises by 3 to five degrees. The steaks are now ready to serve with the butter herb mix dollop.

More suggestions can be seen in this video.