8oz Wagyu Hanging Tenderloin Recipe

Prepare the Meat

Remove the Wagyu hanging tenderloin from the refrigerator and allow it to come to room temperature for about 30 minutes before cooking. This ensures even cooking.

Season the Tenderloin

Generously season the tenderloin on all sides with salt and black pepper. Make sure to rub it in well.

Sear the Tenderloin

In a large skillet or cast-iron pan, heat the olive oil over medium-high heat until shimmering. Add the seasoned tenderloin and sear for about 3-4 minutes on each side until a golden brown crust forms.

Add Aromatics

Once the tenderloin is seared, add the crushed garlic cloves and rosemary sprigs to the pan. This will infuse the meat with flavor as it cooks.

Baste with Butter

Reduce the heat to medium-low and add the butter to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the tenderloin with the melted butter and aromatics for an additional 2-3 minutes.

Check for Doneness

For medium-rare, the internal temperature should reach about 130°F (54°C). Use a meat thermometer to check the temperature.

Rest the Meat

Once the desired doneness is reached, remove the tenderloin from the pan and let it rest on a cutting board for at least 5 minutes. This allows the juices to redistribute.

Slice and Serve

After resting, slice the Wagyu hanging tenderloin against the grain into thick slices. Serve immediately, drizzling with any remaining pan juices.