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Beef Tenderloin (Steak) Recipes

Some of our favorites include: Beef Tenderloin Steaks with Herb Pan Sauce and more!

Beef Tenderloin Steaks with Herb Pan Sauce

A restaurant quality steak for a fraction of the price, and super easy to make too! The pan sauce comes together in minutes and the flavor is nothing short of fantastic.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 2

Section 1: Ingredients

For the steaks:

  • 2 beef tenderloin steaks (1 ½inches thick)

  • ¼ teaspoon kosher salt (or other coarse salt)

  • ½ teaspoon fresh ground black pepper

  • 1 tablespoon vegetable oil

For the pan sauce:

  • 1 tablespoon unsalted butter

  • 1 small shallot, minced

  • splash of dry red wine (optional)

  • 2 teaspoons Dijon mustard

  • 1 cup beef broth (low salt)

  • 1 tablespoon Worcestershire sauce

  • 2 tablespoons heavy cream

  • 1 tablespoon chopped fresh parsley

  • 2 teaspoons chopped fresh thyme

Section 2: Directions

1. Preheat oven to 425°F. Pat steaks dry with paper towels, then season both sides with the kosher salt and pepper. Set aside allowing the steaks to come to room temperature for 30 minutes.

2. Heat the vegetable oil in a large cast iron skillet on medium-high heat until shimmering. Add the steaks and cook without moving or turning for 3 minutes. Flip the steaks over using tongs and immediately put the skillet in the preheated oven.

3. Cook until the steaks are firm to the touch, about 8-9 minutes for medium rare. You can check with an instant read thermometer to be sure. The steaks should be 130 degrees but will continue to increase in temperature by about 5 more degrees while resting. Remove from the oven and transfer the steaks to a warm plate. Tent with foil and keep in a warm location while preparing the sauce.

4. Return the cast iron skillet to the stove top set to low heat and add the butter. Once melted, add the shallots. Cook, stirring frequently, about 1 minutes. Carefully add the red wine, if using, and bring to a boil. Cook and stir, scraping up any browned bits stuck to the bottom, until the wine has mostly evaporated. Stir in the mustard and increase the heat to medium-high.

5. Add the beef broth and Worcestershire sauce and bring to a boil. Continue to cook and stir until the sauce is slightly reduced, about 5 minutes.

6. Turn the heat to medium and add the cream. Simmer for a few minutes or until the sauce coats the back of a spoon, about 3 minutes. Turn off the heat and stir in the herbs.

7. Transfer the steaks to individual plates and pour any accumulated juices from the steaks into the pan sauce. Stir to combine, then drizzle over the steaks and serve immediately.

Pan-Seared Beef Tenderloin Steak with Lemon Thyme Butter

This is a guide on how to perfectly pan-sear beef tenderloin steak with lemon thyme butter. Learn the best temperature for your steak, what type of pan to use, and step-by-step instructions for the perfect steak dinner.

PREP TIME 10 minutes

COOK TIME 8 minutes

RESTING TIME 10 minutes

TOTAL TIME 28 minutes


Section 1: Ingredients

Lemon Thyme Butter:

  • 1/2 cup unsalted butter softened

  • 2 garlic cloves minced

  • 1 tbsp freshly chopped thyme leaves

  • 1 tbsp minced chives

  • Zest of 1 lemon

  • 1/4 tsp Sea salt

  • 1/4 tsp Black Pepper


  • 2 beef tenderloin steaks good quality steaks (preferably Angus beef)

  • kosher salt

  • freshly cracked pepper

  • 1 tbsp olive oil or high-heat oil

  • 1 tbsp butter

Section 2: Directions

Make the Lemon Thyme Butter:

1. In a medium bowl, combine the butter, garlic, thyme, chives, lemon zest, sea salt and black pepper.

2. Spoon onto parchment paper and roll into a log. Twist the ends and refrigerate for 20 minutes. The remaining Lemon Thyme Butter can be stored in an air-tight container or wrapped in foil in the fridge or freezer.

Cook the Steaks:

1. Set the steaks out at room temperature for 1 hour before cooking.

2. Preheat the oven to 400ºF. Preheat the cast iron pan to medium-high heat.

3. Pat the steaks dry with a paper towel and season the steaks on both sides with salt and pepper.

4. Add the olive oil and butter. Once melted and the pan is hot (test it by flicking water onto the pan and watch that it sizzles), sear the steaks for 2 minutes per side, or until nicely browned. Spoon the butter over the steaks as they cook.

5. Transfer the cast iron pan to the preheated oven and continue to cook until your desired doneness is reached (about 4- 8 minutes). Use a thermometer to check the doneness.

6. Transfer the steaks to a plate, top with slices of lemon thyme butter and loosely tent with foil to rest for 10 minutes before serving.

7. Season to taste with salt and pepper.

Teriyaki Beef Tenderloin Medallions

This Teriyaki Beef Tenderloin Medallions recipe is so easy and so tasty!

Section 1: Ingredients

  • 4 beef tenderloin medallions (~3 oz each)

  • 1/2 cup of soy sauce

  • 3 tbsp mirin or rice cooking wine

  • 3 tbsp rice vinegar

  • 1 tbsp of honey

  • 3 cloves garlic, minced or roughly chopped

Section 2: Directions

 Preheat oven at 400 degrees F. Place a cast iron in oven to heat up. Technically you don’t have to do this, but the hotter the cast iron the better.

In a zip log bag or large bowl, add beef tenderloin medallions, soy sauce, rice cooking wine, rice vinegar, honey, and garlic. Let it marinade for 20-30 minutes.

Wear oven safe mittens and remove cast iron, place on stove on high heat. If you skipped putting your cast iron in the oven, make sure to heat up your cast iron for a few mins to make sure it’s super hot before cooking.

Add 1-2 tablespoons of olive oil and tilt it around to cover the pan. Using tongs, place beef tenderloin medallions on cast iron. Scoop the garlic on to the tenderloins too.

Let it cook for 3 minutes, and flip them over with your tongs.

Let it cook for another 3 minutes, and then we’re going to cook the sides. Flip it on it’s side, and let it cook for min, and then try to get all 4 sides – 1 minute each. My steaks come out about medium rare this way. Cook longer or less depending on if you like it more rare or well done.

Remove from heat and place on a large plate – loosely cover with aluminum foil. Let it rest 5-10 minutes.


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