Beef Tenderloin Filets

Store raw beef tenderloin in its original packaging or tightly wrapped in plastic wrap or foil. For best quality, use within a few days of purchase if refrigerating, or within 6 months if freezing.

Bring filets to room temperature for about 30-60 minutes before cooking for more even results.

Use a meat thermometer to ensure your desired level of doneness. Target temperatures are typically lower for tenderloin as it can overcook easily.

Let the cooked filets rest for 5-10 minutes before slicing to allow the juices to redistribute, resulting in a more tender and flavorful steak.

Mashed potatoes

Roasted asparagus

Creamed spinach

Red wine reduction sauce

Garlic herb butter

Cooking directly from the refrigerator, leading to uneven cooking (cold inside, overcooked outside).

Overcrowding the pan when searing, which steams the meat instead of searing it and prevents a good crust from forming.

Cutting into the steak immediately after cooking, causing juices to run out and resulting in a drier steak.