Ingredients

1 pound beef tenderloin, trimmed
Vegetable oil
Kosher salt
Freshly ground black pepper

Instructions

Place tenderloin in the freezer for 2 hours.

Preheat the oven to 200 degrees F.

Remove the tenderloin from the freezer. Using an electric knife, cut the beef into
3/8-inch thick slices. Place slices of beef, 1 at a time, between 2 pieces of plastic

wrap. Squirt the beef lightly with water and squirt the top of the plastic wrap as well.
Pound to no less than 1/8-inch thickness. Lightly brush each slice of beef on both sides
with vegetable oil and season with salt and pepper on both sides. Set aside.

Heat a large cast iron skillet over high heat for 3 to 4 minutes. Reduce heat to medium
and turn skillet upside down over burner. Brush the pan lightly with oil. Place 2 to 3
slices of beef on the pan at a time and sear for 10 seconds on each side. Remove to an
ovenproof platter and keep in warm oven. Repeat until all of the beef has been cooked.
Serve immediately.