Pair with Pinot Noir
Ingredients:
4 10 ounce thick tenderloin beef filets
2 Tbsp. extra virgin olive oil
2 Tbsp. butter
Salt and pepper to taste
Directions:
For the filets: Preheat the oven to 415 F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.
Add the olive oil and butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot first. Place the filets face down and sear undisturbed for 2 minutes. Flip the filets and sear for an additional 2 minutes. This will give your filets a nice seared edge.
Transfer your skillet directly to the oven (skillet may be hot, handle with oven mitts). For rare, bake for 4-5 minutes, medium-rare for 5-6 minutes. Medium for 6-7 minutes. Remember, depending on the size of steak, the more or less time it will take. This recipe is ideal for 8 – 10 ounce portions. Remove filets from skillet and set on a plate, lightly cover with tin foil and let sit for 5 minutes before serving. This is important to bring your steak to its final serving temperatures.
Notes:
Temperatures for steak:
Rare: 130F to 135F
Medium Rare: 140F to 145F
Medium: 155F to 160F
Well Done: 165F to 170F