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


  • 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


  1. Drizzle 1 tsp oil over both sides of beef and rub with salt and pepper.
  2. 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!

Squeeze Test

Video: Seared Tenderloin

No need to fuss with this prime cut of beef – simple seasoning and a quick sear are the recipe for a great steak