Pan-Searing Beef Tenderloin
Learn how to pan-searing beef tenderloin perfectly with our detailed guide, including timing, temperature, and expert tips.
⏱️
10min
Cook Time
🌡️
Medium-High Heat
Pan Temperature
✅
120-160°F / 50-70°C
Internal Temperature
Rare to Well Done
Step-by-Step Instructions
- 1Remove tenderloin from refrigerator 30 minutes before cooking
- 2Season with salt and pepper
- 3Heat cast iron skillet over medium-high heat
- 4Add oil and sear tenderloin 3-4 minutes per side
- 5Add butter and herbs, baste continuously
- 6Cook to desired doneness (130°F / 55°C for medium-rare)
- 7Rest 5 minutes before slicing
Expert Tips for Pan-Searing
- 💡Use meat thermometer for accuracy
- 💡Don't overcook - tenderloin can become dry
- 💡Let rest to redistribute juices
Temperature Guide
| Doneness | Temperature | Description |
|---|---|---|
| Rare | 120°F / 50°C | Cool red center, very soft texture |
| Medium Rare | 130°F / 55°C | Warm red center, tender and juicy |
| Medium | 140°F / 60°C | Warm pink center, slightly firmer texture |
| Medium Well | 150°F / 65°C | Light pink center, firm texture |
| Well Done | 160°F / 70°C | Brown throughout, firm texture |
Beef Tenderloin Safety Guidelines
Important food safety practices when handling and cooking beef tenderloin.
⚠️
Use meat thermometer for accurate doneness
⚠️
Let rest after cooking to retain juices
🚨
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your beef tenderloin is safely cooked and delicious.
Explore Other Categories
Discover cooking guides across different food categories