A classic version, easy to make and flavorful.
Ingredients
- fillets beef tenderloin filet, 1 1/2 inch thick: 2 piece (8 ounce)
- vegetable oil: 2 Tbsp
- black pepper: (to taste, freshly ground)
- butter: 2 Tbsp
Metric Conversion
Stages of cooking
-
Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.
-
Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.
