Reverse Sear Beef Tenderloin Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 4 mins
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Resting Time
1 hr 15 mins
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Total Time
2 hrs 29 mins
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Servings
4 servings
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Calories
673 kcal
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Course
Main Course
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Cuisine
American
Reverse Sear Beef Tenderloin Recipe
Description
The tenderloin is tied with kitchen twine at 1½-inch intervals to ensure even shape during cooking. After seasoning with salt and pepper, it rests at room temperature for an hour to enhance cooking consistency. The roast is then cooked in a low-temperature oven on a wire rack until it reaches an internal temperature of 125°F for rare or 135°F for medium-rare, flipping halfway through. This gentle roasting allows gentle cooking while preserving juiciness.
Following roasting, the tenderloin is quickly seared in a hot skillet with butter and oil to develop a savory crust. This reverse sear technique produces a uniform pink interior and browned exterior. The tenderloin can be sliced into 1½-inch portions and served with side dishes such as sautéed green beans.
Leftover slices store well refrigerated for up to four days and reheat gently wrapped in foil with cooking juices in a low oven to preserve texture. The recipe suggests options for trimming the tenderloin and making compound garlic butter for serving.
Ingredients
- 2 pounds beef tenderloin preferably center-cut aka Chateaubriand
- 2 teaspoons kosher salt* or 1 teaspoon table salt
- 1 teaspoon black pepper
- 2 tablespoons butter at room temperature, unsalted
- 1 tablespoon vegetable oil such as avocado oil
- 1 butter Optional, roasted garlic, recipe
Instructions
- Tie the beef: Using kitchen twine, tie beef tenderloin crosswise at 1 ½ inch intervals.
- Pat dry: Pat dry with paper towels on all sides.
- Season: Sprinkle it evenly with kosher salt.
- Rest: Transfer onto a plate, cover it with stretch film and let it sit on the counter for one hour.
- Preheat the oven: Preheat oven to 300 degrees F. Place a wire rack in a sheet pan and set it aside.
- Prep for roasting: Pat dry the now-rested beef tenderloin. Sprinkle it with black pepper and spread it with butter on all sides, ensuring it's evenly distributed. Transfer it onto the wire rack.
- Roast: Roast for 45-55 minutes or until the thickest part of the meat registers 125 degrees (for rare) on a digital thermometer, or 55-65 minutes or until the internal temperature is 135 degrees F (for medium-rare). Be sure to flip the roast halfway through the roasting process.
- Sear: Heat oil in a large skillet (or a cast iron skillet) over medium-high heat until smoking hot. Sear tenderloin on all four sides for 1-2 minutes on each side (for a total of 5-8 minutes) until browned.
- Rest: Transfer the roasted beef tenderloin onto a cutting board and spread with 2 tablespoons of roasted garlic butter. Let it rest, uncovered, for 10-15 minutes.
- Slice: Remove kitchen twine and slice in ½-inch thick slices.
- Serve: Serve with more roasted garlic butter on the side.
Notes
- Tie the tenderloin evenly to maintain shape and uniform cooking.
- Let the beef rest at room temperature about one hour before roasting.
- Use a meat thermometer to monitor internal temperature for desired doneness: 125°F rare, 135°F medium-rare.
- Sear the roast in a hot skillet with butter and oil after roasting to develop crust.
- Sliced tenderloin can be refrigerated for up to four days; reheat gently wrapped in foil with cooking juices in a 275°F oven.
- Ask your butcher to trim the tenderloin, or trim fat and silver skin yourself for even cooking.
- Making garlic butter or compound butter to serve with the tenderloin adds flavor but is optional.
- Serve the sliced beef with simple sautéed vegetables or side dishes of choice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 0.3g | 0% |
| Protein | 41g | 82% |
| Fat | 55g | 85% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 174mg | 58% |
| Sodium | 1275mg | 53% |
| Potassium | 698mg | 15% |
| Fiber | 0.1g | 0% |
| Sugar | 0.01g | 0% |
| Vitamin A | 178IU | 4% |
| Calcium | 20mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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