Easy Beef Tenderloin / Filet Mignon
The first time I made this easy beef tenderloin recipe for my man, he freaked out because it melted in his mouth – it literally sent him to “swoon” foodlove. What’s the difference between beef tenderloin and filet mignon? The tenderloin is the large uncooked cut of meat before it is sliced. It’s called filet mignon once it’s sliced into pieces. Ask the butcher to tie the tenderloin together for you so you don’t have to – they should be happy to.
Man. You don’t want to mess up an expensive cut of meat like beef tenderloin or filet mignon. The trick for this recipe is to know your oven. Is it spot on for temperature or does it run hot, cold, or uneven? The best thing to do is undercook it if you’re not sure. You can always put it back in or sear it on the stovetop but you can’t make it rarer. Once you know your time on the particular weight, make sure to WRITE it down!
- Prep Time: 5 Minutes
- Cook Time: 25 Minutes
- Total Time: 30 minutes
- Yield: 5
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- 2 pounds beef tenderloin
- ~ 1 tsp salt
- pinch black pepper
- 1 Tbsp safflower or vegetable oil
- 1 1/2 Tbsp unsalted butter, cut into 3 slices
- horseradish sour cream sauce (optional)
- Let beef stand at room temperature for 1 hour before cooking.
- Preheat oven to 400F.
- Liberally salt the beef and add a bit of black pepper.
- Bring a large cast iron pan up to medium-high heat and add enough oil to lightly coat the bottom of the pan. When hot, add tenderloin to pan (it should loudly sizzle – you may want to grab a splatter guard). Cook 2-3 minutes on three sides or until each side is dark brown. Flip onto the 4th uncooked side. Add tabs of butter and immediately transfer pan to the oven.
- Cook ~ 15 minutes (for medium rare) or until desired doneness. A thermometer should read 115-120F for rare; 120-125F for medium rare; 130-135F for medium.
- Transfer meat to a grooved cutting board and rest covered loosely with aluminum foil ~ 15 minutes.
- Serve on it’s on (sliced thin), with the butter from the pan, or with a horseradish sour cream sauce. Add roasted carrots and potatoes for a full meal. Happy Eating! Beckie
The outsides of the tenderloin will always be more well done than the inside. Keep this in mind if you have a couple people that like it more done.
Things In My Kitchen:
- Tongs – my favorite kitchen tool. Turning meat is a breeze with some simple tongs.
- 12″ cast iron pan – go straight from the stovetop to oven in a durable and reliable cast iron pan.
- Splatter guard – protect your face, hands, and stovetop from grease splatters!
- Digital Oven Thermometer – Programmable and will tell you when you’re meat is ready.
- Cutting board – Sustainably harvested teak, got the groove for the juices, pretty.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Beef Tenderloin, Filet Mignon, Gluten Free, Dairy Free, Sugar Free, Keto, Paleo, Whole 30, Low Carb, Christmas, Thanksgiving, Easter