Cody Casey
Pan-frying is a simple way to cook beef tenderloin to perfection. The best cuts of beef to use for this recipe are those labelled 'grilling steaks', such as centre-cut tenderloin, top sirloin or rib-eye. The beef can be seasoned with salt and pepper, and for a crisp outer layer and a tender inside, Montreal steak spice can be used. The pan used is typically a cast-iron skillet, and the beef is cooked on the stove or stovetop, sometimes finished in the oven.
| Characteristics | Values |
|---|---|
| Ease of cooking | Super simple to make with just a few basic ingredients and no fancy tools |
| Taste | Tender, juicy, and flavorful |
| Cut of beef | Centre cut tenderloin, top sirloin, rib-eye, or filet mignon |
| Type of pan | Cast iron skillet or frying pan |
| Pan size | Large enough to hold the steaks without crowding |
| Oven temperature | 415°F |
| Pan temperature | High heat |
| Oil | Olive oil or any cooking oil |
| Seasoning | Salt, pepper, or Montreal steak spice |
| Cooking time | Varies depending on desired doneness (medium-rare or medium) |
| Resting time | At least 5 minutes before serving |
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What You'll Learn
Pan-frying vs. grilling
Pan-frying and grilling are two popular methods for cooking beef tenderloin. While grilling is a classic way to cook meat, pan-frying is a simple and hassle-free way to create restaurant-style steaks at home.
Temperature Control
One of the main differences between pan-frying and grilling is the level of temperature control offered by each method. Pan-frying gives you a greater degree of control over the temperature, allowing you to easily adjust the heat as needed. In contrast, grilling typically does not offer the same level of precision when it comes to temperature control.
Convenience and Flexibility
Pan-frying can be done indoors in your kitchen, providing convenience and flexibility. It is also a good starting point for other cooking methods, such as slow cooking or transferring the steak to the oven to finish cooking. Grilling, on the other hand, usually requires outdoor space and may be less convenient in terms of access to kitchen supplies and ingredients.
Flavor
Both pan-frying and grilling create flavor by applying high heat to the meat, triggering Maillard reactions—chemical interactions between proteins and sugars that give meat a rich, complex taste. However, grilling imparts an additional smoky flavor to the meat due to the use of charcoal briquettes or dripping fat that creates smoke and flames. This can be desirable for those who enjoy the distinctive taste of grilled food.
Health Considerations
Both methods of cooking have potential health considerations. Pan-frying typically involves adding butter or oil, increasing the overall fat content of the dish. However, grilling can also increase the HCA content of your food due to the burning of fat, so it is important to consider the trade-offs between these two cooking methods.
Ultimately, the decision to pan-fry or grill beef tenderloin depends on personal preferences, convenience, and the specific flavor and texture desired in the final dish.
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Choosing the right cut
Type of Beef
Grass-fed beef is often preferred for its flavour and texture. However, some people also choose corn-fed beef, which is widely available and can be just as tasty.
Cut of Meat
When selecting a beef tenderloin, look for cuts labelled as "grilling steaks," such as centre-cut tenderloin, top sirloin, or rib-eye. These cuts are ideal for pan-searing and will result in juicy and flavourful steaks.
Size and Thickness
Opt for steaks that are about 1.5 to 2 inches thick and appear plump and deep red in colour. Thicker steaks tend to cook more evenly and provide a better sear.
Number of Steaks
If you are cooking more than four steaks in a standard skillet, you may need to adjust the cooking time to account for heat loss. Using a larger pan or cooking in batches can help ensure consistent results.
Preparation and Temperature
Allow the steaks to reach room temperature before cooking. This usually takes about 30 minutes to an hour, depending on the size of the steak and the temperature of your environment. Removing the steaks from the fridge beforehand prevents them from seizing up when seared and ensures more accurate cooking times.
Customisation
If you are cooking for guests with different preferences, consider cutting the beef tenderloin into individual steaks before cooking. This allows you to easily customise the cooking times and doneness levels for each steak, accommodating everyone's tastes.
By carefully selecting and preparing the right cut of beef tenderloin, you'll be well on your way to creating delicious, pan-fried steaks that your family and friends will rave about!
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Preparing the beef
Choosing the Right Cut of Beef:
Start by selecting the right cut of beef, which is essential for a delicious pan-fried beef tenderloin. Look for cuts labelled as "grilling steaks," such as centre-cut tenderloin, top sirloin, or rib-eye. You can also buy a whole beef tenderloin and cut it into individual steaks, saving the remaining pieces for stews or stroganoff.
Bringing the Meat to Room Temperature:
Take the beef out of the fridge at least 30 minutes before cooking, and preferably longer, to allow it to come to room temperature. This step is crucial, as it prevents the meat from seizing up when seared in the pan. If you prefer a drier exterior for a better sear and crust, leave the steak uncovered in the fridge for a few hours or even overnight.
Seasoning the Beef:
For seasoning, keep it simple to let the natural flavour of the beef shine through. Sprinkle salt evenly over all sides of the steaks, as salt helps create a nice sear. You can also add freshly cracked pepper or other seasonings of your choice. If you want to enhance the flavour even more, try using Montreal Steak Spice, which will give your beef tenderloin a unique twist.
Preheating the Pan:
Use a cast iron skillet for the best results. Preheat the skillet over medium-high heat, and add a light coating of cooking oil, such as olive oil. You'll know the pan is hot enough when the oil starts to smoke.
Searing the Beef:
Place the steaks in the hot pan and sear them undisturbed for about 2 minutes on each side. This will give your beef tenderloin a nice seared edge. If you want to add extra flavour, you can include herb butter and a whole garlic clove or other herbs to the pan.
Checking Doneness:
To ensure your beef tenderloin is cooked to your desired level of doneness, use a meat thermometer. For a medium-rare steak, aim for an internal temperature of 130°F, and for a medium steak, aim for 140°F.
Resting the Beef:
After removing the steaks from the pan, it is essential to let them rest for at least 5 minutes before slicing and serving. This step allows the juices to redistribute, ensuring your beef tenderloin stays juicy and tender.
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Cooking methods
Pan-searing is a simple way to cook beef tenderloin and achieve a restaurant-style steak at home. The best cuts of beef to use are those labelled 'grilling steaks', such as centre-cut tenderloin, top sirloin or rib-eye.
To pan-sear beef tenderloin, first bring the meat to room temperature to prevent it from seizing up when seared. If desired, soak the meat in salted water, then rinse and pat it dry. It is important to ensure the steak is thoroughly dry.
Next, season the steak. A simple seasoning of salt and pepper can be used, or a more flavoured option like Montreal steak spice. For a good sear, be generous with the salt.
For cooking, a cast-iron skillet is recommended. Heat the skillet on high and add a light coating of oil. Once the oil begins to smoke, place the steaks in the pan and sear for 2 minutes on each side. If you want to add extra flavour, you can add herb butter and a whole garlic clove to the pan before transferring it to the oven.
If you are cooking the steak on the stovetop only, you can finish it with butter by slicing and placing it on top or underneath the steak.
When the steak is cooked, let it rest for at least 5 minutes before serving. This allows the juices to redistribute and prevents them from running out.
For different levels of doneness, the beef tenderloin can be cut into four even filets before cooking, making it easier to customise cooking times for each steak. A meat thermometer can be used to check for the desired level of doneness. For example, 130°F for medium-rare and 140°F for medium.
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Serving suggestions
After pan-frying your beef tenderloin, it is important to let it rest on a cutting board for about 5 minutes. This allows the juices to redistribute, resulting in a juicier and more tender steak.
When it comes to serving, you can slice the beef tenderloin against the grain and garnish it with fresh herbs like thyme or rosemary for a burst of freshness. You can also top it with a slice of garlic and herb butter.
For sides, consider serving the beef tenderloin with mashed potatoes, crispy smashed potatoes, or air fryer French fries for a steak frites vibe. Some suggested vegetables include crispy broccoli, roasted Brussels sprouts, or grilled lemon asparagus.
If you want to cook the steaks to varying doneness levels, cut the beef tenderloin into four even filets before cooking. This allows you to customize the cooking times for each steak. Use a meat thermometer to ensure your desired level of doneness. For a medium-rare steak, aim for an internal temperature of 130°F, while for a medium steak, aim for 140°F.
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Frequently asked questions
Yes, you can pan fry beef tenderloin.
To pan fry beef tenderloin, you will need a skillet and stove. First, heat oil in a skillet on medium-high heat. Then, place the steaks in the skillet and cook for about 5 minutes on each side, or until the desired temperature is reached. Finally, let the steaks rest for at least 5 minutes before serving.
The best cuts of beef for pan-frying are those labelled 'grilling steaks', such as centre-cut tenderloin, top sirloin, or rib-eye.
To get a good sear on beef tenderloin, it is recommended to use a cast-iron skillet and ensure that the steak is at room temperature before cooking. The steak should also be patted dry and seasoned with salt to improve the sear.
For a medium-rare steak, cook the beef tenderloin to an internal temperature of 130°F. For a medium steak, cook to an internal temperature of 140°F.
