How to Cook Beef Tenderloin Center Cut Filet to Perfection

If you’re looking for the ultimate steak experience, the beef tenderloin center cut filet is the way to go. Cut from the tenderloin, this petite steak is lean yet sensational. The perfect choice for broiling or grilling, it’s the go-to cut for those who appreciate tenderness and flavor in every bite. But cooking it the right way is key—this steak deserves attention to detail! At Frank’s Butcher Shop, we know exactly how to bring out the best in this premium cut. Let’s dive into everything you need to know to cook it to perfection.

Understanding the Beef Tenderloin Center Cut Filet

Why This Cut is Special

This cut comes from the most tender part of the cow, meaning it’s buttery-soft without the need for excessive marbling. Unlike fattier cuts like ribeye, this steak is lean but still delivers a mouthwatering experience when cooked properly. Its mild flavor makes it a versatile choice, pairing beautifully with bold seasonings, sauces, or classic salt and pepper.

Best Cooking Methods

The beef tenderloin center cut filet can be grilled, broiled, or pan-seared, but the best method hands down is cooking it in a pan with a butter baste. The most tender cut on the beef is best cooked in a pan! Basting this in butter and gently cooking is the way to go! This technique locks in moisture, enhances the natural flavor, and ensures a melt-in-your-mouth texture.

Preparing the Filet for Cooking

Bringing It to Room Temperature

One of the most important steps before cooking your filet is letting it come to room temperature. Due to the size of this cut, it is important to get the steak to room temperature that way it can cook thoroughly! If you throw a cold steak straight onto a hot pan, the outside will cook too quickly while the inside stays raw. Letting it rest at room temperature for about 30 minutes before cooking ensures even doneness.

Seasoning Tips

Since this cut is naturally tender and flavorful, simple seasoning works best. A generous pinch of kosher salt, freshly cracked black pepper, and a touch of garlic powder can elevate the steak without overpowering its natural taste. If you want to go fancy, add fresh rosemary and thyme for a fragrant touch.

Cooking the Perfect Beef Tenderloin Center Cut Filet

Pan-Searing with Butter Basting

The best way to cook a beef tenderloin center cut filet is by pan-searing it in a cast-iron skillet and basting it with butter. Here’s how you do it:

1. Preheat your pan over medium-high heat until it’s hot. Add a drizzle of high-smoke-point oil like avocado or canola oil.

2. Sear the filet for about 2-3 minutes per side, creating a golden-brown crust.

3. Reduce the heat to medium-low and add a few tablespoons of butter, along with crushed garlic and fresh herbs (rosemary or thyme work great).

4. Baste the steak continuously by tilting the pan and spooning the melted butter over the meat. This enhances flavor and keeps the steak juicy.

5. Check for doneness: Aim for an internal temperature of 130°F (medium-rare) or 140°F (medium) using a meat thermometer.

6. Rest the steak for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the steak tender and juicy.

Grilling and Broiling Tips

If you prefer grilling or broiling, here are a few tips:

• Grilling: Preheat to high heat and cook for about 4-5 minutes per side, depending on thickness. Let it rest before serving.

• Broiling: Place under a preheated broiler, about 4 inches from the heat source, and cook for 5-6 minutes per side.

Serving and Enjoying Your Filet

Best Side Dishes

A steak this good deserves equally delicious sides. Here are some classics:

• Garlic mashed potatoes – Creamy, buttery perfection!

• Roasted asparagus or Brussels sprouts – A light, crisp contrast to the tender filet.

• Classic steakhouse creamed spinach – Rich and flavorful, pairing perfectly with the steak.

Slicing and Presentation

For the best texture, always slice against the grain. This shortens the muscle fibers, making each bite incredibly tender. Serve on a warm plate, drizzled with any leftover butter from the pan, and maybe a sprinkle of flaky sea salt for the perfect finishing touch.

Conclusion

Cooking the beef tenderloin center cut filet to perfection isn’t hard—it just takes the right technique and a little patience. Whether you’re pan-searing and basting in butter (our personal favorite), grilling, or broiling, you’ll end up with an unforgettable steak experience. Remember, bring it to room temperature, season it simply, and let it rest after cooking. Follow these tips from Frank’s Butcher Shop, and you’ll be serving up restaurant-quality steak at home in no time. Happy cooking!