1 pork tenderloin, about 1 to 1½ pounds 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon cracked pepper 5 slices bacon 2 tablespoons brown …
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Instructions. Trim any connective tissue around the edges of the beef tenderloins. Season the filets liberally with sea salt and black pepper on both sides. Heat the cast iron skillet over medium-high heat, until the skillet is very hot. Melt the remaining butter (1 tablespoon, 14 g) in the skillet.
Browning the meat on the stovetop creates a flavorful crust, while finishing it in the oven ensures that the inside remains juicy and tender. This method is perfect for a variety of cuts of meat, including baked pork chops, braised lamb shanks, and sirloin steak. What Is Beef Tenderloin?
For a perfect medium-rare beef tenderloin that is 4 pounds, roast in the oven for 25-35 minutes after searing on the stovetop. If your beef is a different size, a good rule of thumb is 5-8 minutes per pound for rare, 6-9 minutes per pound for medium-rare, 7-10 minutes per pound for medium, or 8-11 minutes per pound for medium well.
Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.