Perfect Tenderloin

This is our favorite tenderloin recipe, inspired by Chef Gordon Ramsay's fillet mignon recipe, and it combines his preparation methods for both stovetop and oven. We love this recipe served with simple sides, like roasted potatoes, asparagus, or broccoli, to allow the tenderloin to shine in the spotlight!

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Ingredients

tenderloin steaks
salt and pepper for seasoning, to taste
one bunch of rosemary
one bunch of thyme
garlic cloves to taste
olive oil
​butter, approximately 2 tbs

Directions

1. Lay out your tenderloins for 30 minutes before cooking to let them come to room temperature
2. Preheat your oven to 400F
3. Heat a heavy, oven-safe skillet on the stove over medium heat
4. Liberally season your steaks to taste, keeping mind that you'll lose about a third of your seasonings in the pan
5. Pour olive oil into the pan and swirl to cover. Add your steaks, garlic, rosemary, and thyme to the pan.
6. Sear the steaks on both sides, the roll the edges in the pan to sear the sides.
7. Add the butter to the pan and heat until the butter melts and caramelizes.
8. Tilt the pan to allow the olive oil, butter, and steak juices to pool together, then use this liquid to baste the steaks.
9. Check the tenderloins for doneness with a meat thermometer. If more cooking time is required then place the steaks in the skillet in the oven to finish cooking. This helps prevent overcooking the outside of the steak while finishing.
10. Remove the steaks at the appropriate temperature for your desired doneness and allow them to rest for 5-10 minutes before serving: for medium rare steaks remove at 125F, for medium steaks remove at 130F
11. Cut steaks into slices at least 1/4 inch thick before serving, if desired