- 4 10-ounce thick tenderloin beef filets, roughly 1.5- 2 inches thick
- Himalayan pink salt to taste
- 1 Tbsp beef tallow
- Preheat oven to 415°F. Remove the steak from the fridge, season all sides liberally with salt, and let sit at room temperature for at least 30 minutes prior to cooking.
- Heat a cast iron pan over medium-high heat. When hot, add beef tallow. Once the oil starts to smoke, turn heat to medium, and place the filets in the pan. Let sear, undisturbed, for 2 minutes. Flip the filets and sear for an additional 2 minutes. Quickly sear the sides.
- Optionally, add some herb butter (recipe below) and a whole garlic clove to the pan before transferring it to the oven. The butter will melt and the garlic will season the pan drippings. Carefully transfer the hot skillet directly to the preheated oven or air fryer oven.
- Bake for 5-6 minutes for medium rare. (For rare, bake for 4 minutes.)
- When done, optionally spoon some of the seasoned pan drippings over the steak to infuse it with extra flavor.
- Carefully remove filets from the skillet and set them on a plate to rest before serving.
- Top with an optional slice of garlic and herb butter and serve.
Herb Butter:
- 1/2 stick butter, softened
- 1 Tbsp chopped fresh rosemary
- 1 Tbsp chopped fresh tarragon
- 1/2 Tbsp minced garlic
Use a fork to mash the herbs and garlic into the butter until fully mixed. Store in the refrigerator and remove 10 minutes before adding to the filet.
No comments:
Post a Comment