Reverse Sear Beef Tenderloin with Blueberry Sauce
User Reviews
4.9
22 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
2 hrs 40 mins
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Servings
8
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Reverse Sear Beef Tenderloin with Blueberry Sauce
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Stunning Reverse Sear Beef Tenderloin recipe with a savory Blueberry Sauce and toasted Hazelnuts is the perfect celebratory roast for your holiday table!
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Ingredients
Beef Tenderloin:
- 2 1/2 pound beef tenderloin roast Certified Angus Beef ®
- 2 1/2 teaspoons salt coarse
- 1 teaspoon black pepper
- 2 tablespoons canola oil
- 4 tablespoons butter unsalted
Blueberry Sauce:
- 1 shallot , finely minced
- 1 cup red wine
- 1 cup blueberries fresh
- 2 thyme sprigs, fresh
- 1 tablespoon light brown sugar
- 1 tablespoon balsamic vinegar
To serve:
- 2 tablespoons hazelnut chopped, toasted
- sea salt flakey
Instructions
Beef Tenderloin:
- Preheat oven to 225°F.
- Season tenderloin roast with coarse sea salt and freshly ground black pepper.
- Slow cook roast for 80-90 minutes (or until internal temperature reaches 125°F for rare). This can vary greatly from roast to roast, please measure. Remove roast from oven.
- Right before removing, heat a large cast iron pan or other skillet. Add oil.
- Add tenderloin, turning occasionally until evenly browned. This only takes 3-4 minutes.
- Low heat and add butter, allowing it to melt fast. Remove from heat and spoon hot butter over roast.
- Remove, tent with foil and allow to rest while you make the blueberry sauce. If you made your blueberry sauce ahead of time, allow to rest for about 5 minutes. Not as much time is needed for a reverse sear.
Blueberry sauce:
- Using browned and beef seasoned butter already in the pan, add shallots and allow to soften for 1-2 minutes.
- Add remaining ingredients including red wine, fresh blueberries, thyme sprigs, Iight brown sugar and balsamic vinegar..
- Bring to a low simmer, stirring every so often. Heat until blueberries start to burst and reduce in size. Sauce should start to thick and become syrupy, about 5-10 minutes. Be mindful that it will continue to thicken as it cools, so don’t wait until it is super sticky to remove from heat.
- Remove from heat and allow to cool for 2-4 minutes. Remove thyme sprigs.
- Serve on the side of beef or ladle over beef tenderloin on serving platter.
To serve:
- Thinly slice beef tenderloin and place on a serving platter. Top with toasted hazelnuts and flakey sea salt, such as Maldon sea salt.
- You can serve the sauce on the side with other sauces (such as horseradish) as well or ladle over the top for a stunning centerpiece.
Notes
- You can use frozen blueberries as well, just thaw them and drain well.
- You can prepare the sauce ahead of time if you don't want to do it after searing. Simply start in a small saucepan with 2 tablespoons unsalted butter, follow the directions and then correct seasoning with salt and pepper at the end.
- To toast hazelnuts: place them in a dry skillet over medium heat, tossing for about 3-4 minutes. Toasting brings out natural oils, flavor and aroma.
- You can use dried thyme instead of fresh. Use about ½ teaspoon.
Nutrition Information
Show Details
Calories
501kcal
(25%)
Carbohydrates
6g
(2%)
Protein
26g
(52%)
Fat
38g
(58%)
Saturated Fat
16g
(80%)
Cholesterol
114mg
(38%)
Sodium
800mg
(33%)
Potassium
511mg
(11%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
185IU
(4%)
Vitamin C
2mg
(2%)
Calcium
17mg
(2%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 6g | 2% |
| Protein | 26g | 52% |
| Fat | 38g | 58% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 114mg | 38% |
| Sodium | 800mg | 33% |
| Potassium | 511mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 185IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
22 reviews
Excellent
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