Serves 2
Prep time: 10 min
Cook time: 15 min. plus an additional 10 min. rest
Total time: 35 min.
Ingredients:
Olive oil
2 tenderloin filets (size of choice, I shoot for about 8 oz each and 2” thick)
Kosher salt
Peppercorns (tricolor if you have them, coarsely cracked)
2 Tbl butter, I use salted
Remove filets from refrigerator and allow them to come closer to room temperature (about 20-30 min).
Preheat oven to 400 degrees (F)…. prep time starts here.
Tightly tie each filet with kitchen twine horizontally in the middle, this will help them cook more evenly. Crush peppercorns in a ziploc bag using rolling pin or mallet. Pat each filet dry with paper towel. Lightly brush oil on both sides of filet, and then salt and generously pepper both sides of each filet. Press the salt/pepper mixture into the steak to help it adhere to the steak.
Heat a cast iron skillet over high heat about 4-5 minutes. When the pan is very hot, add the steaks and sear on both sides (about 2 min per side).
Top each filet with a tablespoon of butter and place in the 400 degree oven on center rack. Cook for about 10 minutes (if they are 2” thick) for medium rare, less time if thinner. You’re looking for an internal temp of 125 degree for medium rare or 130 for medium. Remove from oven, cover with foil, and let rest for 8-10 minutes (this allows the juices to redistribute throughout the meat).
Plate and spoon excess butter from pan over the top of each steak.