Cooking a small beef tenderloin—typically 1-2 pounds or a single steak—yields a tender, juicy result with simple techniques like reverse searing or pan- roasting. This cut is lean and premium, so focus on even cooking to medium- rare (130-135°F internal) for best flavor.

Prep Essentials

Pat the tenderloin dry and tie it with butcher's twine if uneven for uniform shape. Season generously with coarse salt, black pepper, garlic, rosemary, and onion powder—let it sit 30-60 minutes or overnight in the fridge for deeper flavor.

Reverse Sear Method (Recommended)

This low-and-slow oven start followed by a hot sear prevents overcooking the exterior.

  1. Preheat oven to 275°F; rub tenderloin with oil, salt, pepper, and herbs.
  2. Roast on a foil-lined sheet until 115-120°F internal (about 45-60 minutes for 1-1.5 lbs).
  1. Rest 10 minutes, then sear in a hot cast-iron skillet with butter and garlic, 1-2 minutes per side.

Pan-Sear Alternative

Ideal for a single small steak under 8 oz.

  • Heat oven to 400°F; sear in oil over medium-high 2 minutes per side.
  • Finish in oven 4-6 minutes to 130°F; baste with butter, soy, or herbs midway.

Rest and Serve

Always rest 10-15 minutes tented in foil—carryover cooking raises temp 5-10°F. Slice against the grain into ¾-inch pieces.

TL;DR: Reverse sear at 275°F to 120°F, then hot sear; aim for medium-rare. Perfect every time with a thermometer.

Information gathered from public forums or data available on the internet and portrayed here.