5 from 94 votes
Roast Beef Tenderloin (Reverse Sear)
This roast beef tenderloin prepared via the reverse sear method results in a uniformly cooked, tender roast with a flavorful crust. A blend of fresh herbs, kosher salt, black pepper, and brown sugar seasons the beef, which is slowly cooked at low heat before a high-temperature finish to develop the crust. Resting ensures juicy slices with ideal doneness.
Prep Time
10 mins
Cook Time
1 hr 35 mins
Additional Time
20 mins
Total Time
2 hrs 5 mins
Servings:
6
Calories:
874 kcal
Course:
Main Course, Dinner
Cuisine:
American
Ingredients
- 4 pound beef tenderloin
- 2 tablespoons black pepper or to taste
- 2 tablespoons rosemary chopped, fresh
- 1 tablespoon thyme fresh leaves
- 1 tablespoon kosher salt
- 1 teaspoon brown sugar
- 2 tablespoons olive oil
Instructions
- Remove tenderloin from the fridge 60 minutes before cooking.
- Preheat oven to 225°F.
- To prepare roast, cut off fat and any silver skin. Tie the roast.
- Combine peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl.
- Dab the tenderloin dry with paper towels, rub the outside with olive oil, and sprinkle with the herb mixture.
- Place tenderloin on a rimmed baking sheet and bake until internal temperature reaches 120°F, about 60-70 minutes.
- Remove from the oven and rest 10-15 minutes. While the roast is resting, turn the oven up to 450°F.
- Place the roast back into the oven and cook until it reaches 125-130°F, about 25-35 minutes.
- Rest 10 minutes before serving.
Cup of Yum
Notes
- Use a meat thermometer to accurately monitor internal temperature for best results.
- Allow the beef to come to room temperature before seasoning and cooking.
- Pat the tenderloin dry with paper towels before oiling and seasoning to help the crust form.
- Apply salt just before cooking to prevent drawing out moisture prematurely.
- Rest the roast after the initial low-temperature phase and again after the high-temperature sear to retain juices.
- Target temperatures help determine doneness, ranging from rare at 120°-125°F to well done at 160°F.
Nutrition Information
Calories
874
(44%)
Carbohydrates
1g
(0%)
Protein
55g
(110%)
Fat
71g
(109%)
Saturated Fat
28g
(140%)
Cholesterol
212mg
(71%)
Sodium
1311mg
(55%)
Potassium
932mg
(20%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
75IU
(2%)
Vitamin C
2mg
(2%)
Calcium
29mg
(3%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 874
% Daily Value*
| Calories | 874 | 44% |
| Carbohydrates | 1g | 0% |
| Protein | 55g | 110% |
| Fat | 71g | 109% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 212mg | 71% |
| Sodium | 1311mg | 55% |
| Potassium | 932mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 29mg | 3% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.