Beef Tenderloin Steak (aka Filet Mignon) is the most tender cut of beef and is located within the loin. This is where we get the filet mignon, which is made from the very tip of the pointy end of the tenderloin. There is also very little fat making it very lean and a family favorite.
EASY BEEF TENDERLOIN
Season with salt and pepper and sear in hot oil 3-5 minutes on each side.
Slather in a mixture of 4 tbsp butter, 2 tsp minced garlic, 1 tsp horseradish and 1 tsp rosemary and cook at 425 degrees until desired doneness.
(About 20-25 minutes)
Rare: 115-120 degrees
Medium rare: 120-125 degrees
Medium: 130-135 degrees
**Pro tip - Let rest for 15 minutes but keep in mind internal temperature will continue to rise 5 to 7 degrees after being removed from oven.
Our family loves it served with mashed potatoes and Caesar salad.