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Prep & Cook Time:15-30 min.

Difficulty Level:

Cook Within:

Spice Level:

Cast Iron Skillet Beef Tenderloin Steak (serves 4)


1 Tbsp.

Cayenne Pepper

1 Tbsp.

Chili Powder

1 Tbsp.


¼ cup.

Ground Espresso

½ cup

Unsalted Butter, divided

½ cup

cooking oil (canola or light olive oil), divided

4 each 8 oz.

Tenderloin Steaks/ Filet Mignons

1 Tbsp.

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.