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A classic version, easy to make and flavorful.


  • 2 (8 ounce) fillets beef tenderloin filet, 1 1/2 inch thick
  • 2 tablespoons vegetable oil
  • freshly ground black pepper to taste
  • 2 tablespoons butter


Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour.

Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.

Prep time: 1 hr / Cooking time: 10 mins / Total time: 1 hr 10 mins

Serving: 2 / Yield: 2 servings

Calories: 710.6

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