If you're going to indulge your "meat tooth," then there is simply no more worthwhile way to do it than with beef tenderloin. Don't let the pricetag intimidate you - it just means you've got far less heavy lifting to do to make it taste incredible. Finish with a simple, but piquant blue cheese compound butter for an absolutely sumptuous centerpiece.
5lbcenter cut beef tenderloinor whole beef tenderloin, see notes
Blue Cheese Butter
½cup(one stick) unsalted butterroom temperature
2ouncesblue cheeseroom temperature
Make the blue cheese butter. Combine butter and blue cheese in a small bowl and mix until well combined. Spoon onto a piece of wax or parchment paper. Wrap an edge over the mixture then form an 8” log in between the two sheets of paper; wrap the remaining paper around the butter, then twist the ends to secure. Chill at least 2 hours.
Prepare the tenderloin. Trim any visible silverskin or large exterior fat deposits. Fold the tapered end under and secure with twine. Divide the tenderloin into two equally sized pieces, then secure each along the length with twine, spaced approximately 1” apart. Rest 1-2 hours to allow the tenderloins to come to room temperature.
When you're ready to cook, heat the oven to 425°F. Season all sides of both roasts with salt and pepper.
Heat a cast iron skillet over medium-high or high heat and wait until nearly smoking. Add 1 tbsp olive oil, then swirl to coat the bottom of the pan. Place the prepared tenderloins into the pan and sear until a good crust forms, approximately 3-4 minutes. Use tongs to rotate the roasts one-quarter of a turn, then sear again for 3-4 minutes. Rotate one final time and sear the third side. Finally, position the roasts on the un-seared side and transfer the skillet to the oven.
Roast 18-22 minutes, or until an instant read thermometer reads 120-25°F (for medium rare). For additional times and temperatures, see notes below.
Remove the skillet from the oven, then transfer the tenderloins to a cutting board. Tent with foil and rest 10-20 minutes, then slice into ½“ thick steaks.
Slice the blue cheese butter into ¼” coins and top each piece of steak with blue cheese butter to taste.
A whole beef tenderloin (much larger than a center cut, with visible fat and silverskin) must be properly prepared. You'll begin by finding the chain muscle and removing it, then trimming the excess fat and silverskin. See the body of the post for instructions and video resources.
This recipe can be easily halved; use a 2-2.5 lb center cut tenderloin.
Cook Times and Temperature Guide
15-18 minutes: for RARE, or until the thermometer registers 110-115°F (final temperature after resting will register around 120°F).
18-22 minutes: for MEDIUM RARE, or until the thermometer registers 120-125°F (final temperature after resting will register around 130°F).
22-25 minutes: for MEDIUM, or until the thermometer registers 125-130°F (final temperature after resting will register around 135°F).
25-28 minutes: for MEDIUM WELL, or until the thermometer registers 135-140°F (final temperature after resting will register around 145°F).