4 (8 to 10 oz. each) beef tenderloin filets, cut 2½-inches thick
1 tbsp. vegetable oil
kosher salt
freshly cracked peppercorns
Instructions
Remove filets from the refrigerator at least 30 minutes before cooking.
Preheat oven to 375°F.
In a 12-inch cast iron skillet, heat oil over medium-high heat until very hot and almost smoking. Pat the filets dry with a paper towel. Sprinkle both sides of the steaks liberally with kosher salt and pepper. Add steaks to the skillet. Cook, without disturbing, for 3 to 3½ minutes. Turn steaks and place skillet in the preheated oven. Bake until meat thermometer read 125°F for medium rare (12 - 15 minutes), or until desired doneness.
Remove steaks from skillet; cover loosely with foil and let stand about 5 minutes.
Notes
Turn steaks only once during cooking.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/tenderloin/