SEARED BEEF TENDERLOIN FILETS
Yield 6
Number Of Ingredients 3
Steps:
- Put steaks on a wire rack set on a rimmed baking sheet. Pat dry with paper towels. Season with salt on each side. Chill uncovered for up to 3 hours. Remove filets from refrigerator 1 hour before cooking and let come up to room temperature. Preheat oven to 425F with rack in the center. Pat dry with paper towels. Season again, this time with salt and pepper, rubbing in so they adhere. Heat an ovenproof sauté pan (I use cast-iron) over medium-high for 5 minutes. Sear in oil on one side for 5 minutes (don't let burn, turn down if too hot) Turn them over, place pan in the oven, and roast (5 min - rare, 7 min - medium-rare, or 9 min medium) Remove pan from oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. Serve with Boursin Creamed Spinach and Bearnaise Sauce.
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