Prep & Cook Time:15-30 min.
Cast Iron Skillet Beef Tenderloin Steak (serves 4)
Unsalted Butter, divided
cooking oil (canola or light olive oil), divided
4 each 8 oz.
Tenderloin Steaks/ Filet Mignons
Maldon Salt (for finishing)
Combine dry ingredients reserving salt for later. Pour onto a small plate or saucer.
Take each steak and "dip" the cut/ flat end into the seasoning mixture. Turn the steak over and repeat so both sides are well seasoned. Repeat procedure for each steak.
Preheat skillet over medium-high heat.
Cook each steak separately, according to the following directions:
- Add 1 Tbsp. of butter and 1 Tbsp. of oil to the pan. Once the butter has melted place your steak seasoned side down, in the pan. There will be some smoke.
- After 3-4 minutes, add another Tbsp. of butter and a Tbsp. of oil to the pan and turn the steak.
- Cook another 3-4 minutes on this side for a nice Medium Rare. Again, there will be some smoke.
- Remove from pan, let rest a few moments before slicing. Finish with a sprinkle of a nice sea salt.