Tenderloin Tamed Beef
- Level: Intermediate
- Yield: 10 to 12 servings
- Total: 1 hr 5 min
- Prep: 5 min
- Inactive: 15 min
- Cook: 45 min
Ingredients
1 (5 or 6-pound) whole filet mignon (beef tenderloin), rinsed to remove unwanted residue
Salt and freshly ground black pepper
1 tablespoon grapeseed oil
Peas and carrots, cooked as an accompaniment
Directions
- Preheat oven to 375 degrees F.
- Season tenderloin on all sides with salt and pepper. Heat oil over medium-high heat in a large saute pan with an oven safe handle and when oil is hot, sear beef on all sides. (Leave undisturbed for the first 2 minutes or so as you sear each side to allow the seasonings to integrate into the surface of the meat and to allow the caramelization process to begin.)
- Transfer entire pan to the oven to finish until meat thermometer reaches an internal temperature of about 118 degrees F and pull out to let rest and carryover cook to an internal temperature of 132 degrees or so for medium-rare as measured on a meat thermometer, or cook until done to your liking. Slice into medallions after the meat has rested.
- Serve with peas and carrots as an accompaniment.