How to Bake a Tenderloin Steak

Some butchers market tenderloin steaks that weigh in excess of eight ounces as chateaubriand.

Steaks from the tenderloin sub-primal cut, commonly referred to as fillets, are prized for their tenderness -- it is one of the few cuts that remains naturally soft when cooked past medium-rare, despite having a minimum amount of marbling. The tenderloin muscle's primary use is support, and it does not build up large amounts of connective tissue; this, in addition to contributing to tenderness, also provides versatility concerning cooking methods. Tenderloin steaks respond well to sauteing, grilling and baking.

Things You'll Need

• 4 8-oz. tenderloin steaks
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Wire rack
• Sheet pan
• Aluminum foil

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Remove the tenderloin steaks from the refrigerator 15 minutes prior to cooking.

2. Brush the steaks with a layer of olive oil and season to taste with kosher salt and freshly ground black pepper. Place the steaks on a wire rack placed on a sheet pan. The wire rack allows air to circulate under the steaks and promotes uniform cooking.

3. Bake the steaks for 15 minutes for medium-rare, or until they have an internal temperature of 125 degrees Fahrenheit. Bake for 18 minutes, or to a minimum internal temperature of 135 degrees Fahrenheit, for medium, and bake for 20 minutes, or to a temperature of 145 degrees Fahrenheit, for medium-well.

4. Remove the steaks from the sheet pan, place them on a plate and cover loosely with aluminum foil. Rest the steaks for a minimum of 15 minutes before serving. This allows moisture that mobilized during baking to redistribute throughout the steaks.

References

• "The Professional Chef 8th Edition"; The Culinary Institute of America; 2006
• Steak University: About Steak Cooking Temperature
• The Food Lab: Serious Eats: The Importance of Resting Meat