Step-by-Step Instructions
- 1Remove tenderloin from refrigerator 30 minutes before cooking
- 2Season with salt and pepper
- 3Heat cast iron skillet over medium-high heat
- 4Add oil and sear tenderloin 3-4 minutes per side
- 5Add butter and herbs, baste continuously
- 6Cook to desired doneness
- 7Check internal temperature reaches 120-160°F / 50-70°C (rare to well done)
- 8Rest 5 minutes before slicing
Expert Tips for Pan-Searing
- Use meat thermometer for accuracy
- Don't overcook - tenderloin can become dry
- Let rest to redistribute juices
Beef Tenderloin Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°F / 50°C | Cool red center, very soft texture |
| Medium Rare | 130°F / 55°C | Warm red center, tender and juicy |
| Medium | 140°F / 60°C | Warm pink center, slightly firmer texture |
| Medium Well | 150°F / 65°C | Light pink center, firm texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Beef Tenderloin Safety Guidelines
Important food safety practices when handling and cooking beef tenderloin.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your beef tenderloin is safely cooked and delicious.
Other Ways to Cook Beef Tenderloin
Roasting
Roasting Beef Tenderloin
Cook Time
30min - 1h30min
2-6 lb / 1-2.5 kg
Weight Range
2-6 lb / 1-2.5 kg
Oven Temperature
425°F / 220°C
Internal Temperature
120-160°F / 50-70°C
Rare to Well Done
Read the guide
Sous-vide
Sous-vide Beef Tenderloin
Cook Time
3h
Weight Range
2-6 lb / 0.9-2.7 kg
Cooking Temperature
130°F / 55°C
Internal Temperature
120-160°F / 50-70°C
Rare to Well Done
Read the guide
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