Pan-Seared Beef Tenderloin

Ingredients (for 2 people)

• 2 beef tenderloin steaks (2–3 cm thick)
• Coarse salt
• Freshly ground black pepper
• 1–2 tablespoons of oil (sunflower or olive oil)
• 2 tablespoons of butter
• 2 cloves of garlic
• A sprig of rosemary or thyme (optional)

Preparation – Step by Step

Bring the steak to room temperature

Take the steak out of the fridge 30–60 minutes before cooking.
Pat it dry thoroughly with paper towels.
Season with salt and pepper just before cooking.

Heat the pan

The pan must be very hot (preferably cast iron or heavy-bottomed).
Add oil and heat until it’s almost smoking.

Cook the steak

Place the steak in the pan and don’t move it for 2–3 minutes.
Flip and cook for another 2–3 minutes on the other side.

Cooking guide:

• Rare: ~2 minutes per side
• Medium rare: ~3 minutes
• Medium: ~4 minutes

Add butter and aromatics

Add butter, garlic, and rosemary.
Spoon the melted butter over the steak for 30–60 seconds.

Rest the meat

Remove the steak and let it rest for 5 minutes.

Serving

Slice the steak.
Lightly season on top.

Serve with:

• roasted potatoes
• grilled vegetables
• or a fresh salad