Tip : Because of the high heat, the pan will smoke quite a bit so you should have your exhaust fan on high before you start to sear the beef.
Ingredients
- 2 10 oz slices of beef tenderloin about 2" thick
- kosher salt and freshly ground black pepper
- 2 tbsp unsalted butter divided
- 1/2 cup Bordelaise (Red Wine) Sauce
Instructions
- Gather all ingredients before starting the recipe.
- Remove beef from refrigerator one hour before cooking and generously season all sides of the beef with kosher salt and freshly ground black pepper; set aside at room temperature until ready to cook.
- Pre-heat oven to 415 °F
- Place a medium cast iron skillet on medium high heat for 3-4 minutes, or until a drop of water quickly beads on the surface of the skillet.
- Add 1 tbsp unsalted butter to one half of the pan and quickly place one of the filets on top of the melting butter. Repeat for the second fillet.
- Sear for 2 minutes, do not move the filet while it's searing.
- After 2 minutes, add a bit more butter to the pan and flip the filets and sear the 2nd side for 2 minutes. If you want to sear the edges, then turn and sear the edges turning to sear all the way around for no more than 1-2 minutes longer.
- Move pan to the oven and bake for 5 to 6 minutes for medium rare. The total time, including the searing should be about 9 minutes. Test the filets by pressing down on the center, if it moves easily, the steak will be too rare, if it's soft but firm, the steak should be a medium rare. You can also test the meat by inserting a meat thermometer, the filet should be 125° to 130° for medium rare.