Seared Tenderloin
When dealing with inimitably supple beef tenderloin, keep it simple: A quick dash of seasoning and a hot sear in the pan and this cut will always impress.
Serves: 2
Hands-on time: 5 minutes
Total time: 15 minutes
INGREDIENTS:
- 2 tsp olive oil, divided
- 2 4-oz extra-lean tenderloin steaks, string-on, trimmed of visible fat
- 1/4 tsp salt
- 1/8 tsp pepper
INSTRUCTIONS:
- Drizzle 1 tsp oil over both sides of beef and rub with salt and pepper.
- In a large nonstick skillet, heat remaining 1 tsp oil on medium-high. Add steaks and sear until browned, 2 to 3 minutes per side. Refer to our instructional video below for a special squeeze test to determine beef’s doneness! (Alternatively, cook until an instant-read thermometer registers 145˚F for medium-rare, 160˚F for medium or 170˚F for well done when inserted into center of steak.) Transfer steaks to a large plate or cutting board and cover loosely with foil. Let rest for 5 minutes and remove string before serving.
Nutrients per seared tenderloin: Calories: 160, Total Fat: 8.5 g, Sat. Fat: 2 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 0.5 g, Carbs: 0 g, Fiber: 0 g, Sugars: 0 g, Protein: 22 g, Sodium: 295 mg, Cholesterol: 60 mg
Squeeze Test!
Print out a copy of Chef Jo’s Squeeze Test and hang it on your fridge – you’ll never have to worry about overcooking your beef again!
