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A reverse sear roast beef tenderloin on a plate from the top view.
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Reverse Sear Beef Tenderloin Recipe

This Reverse Sear Roast Beef Tenderloin recipe is a go-to elegant dish for any special occasion. The reverse sear method, which involves cooking in the oven and then searing on the stove, yields tender, perfectly pink slices of tenderloin- every time.
Course Main Course
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 1 hour 4 minutes
Resting Time 1 hour 15 minutes
Total Time 2 hours 29 minutes
Servings 4 servings
Calories 673kcal

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 unsalted butter at room temperature
  • 1 tablespoon vegetable oil such as avocado oil
  • 1 recipe roasted garlic butter Optional

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.

Video

Notes

  • Salt: This recipe uses Diamond Kosher Salt (affiliate link.) If you are using table salt or sea salt, please use half the amount of salt that is listed in the recipe card below.
  • Serving size/: This reverse sear tenderloin recipe yields between eight to nine 1½-inch pieces. If you serve two slices per person, you should be able to feed four people using this recipe.
  • Trim: It is best to ask your butcher to trim the beef tenderloin for you, but if you purchase one that is not trimmed, you will need to trim the fat, connective tissue, and silver skin. I would not recommend skipping this step as otherwise, your beef tenderloin will not be in a uniform size and cook evenly.
  • What if I am cooking a larger piece? If your beef tenderloin is larger than 2 lbs., I recommend cutting it into 2 lb. pieces and roasting them side-by-side on a wire rack. This way, you can properly sear them in a 10-12 inch cast iron or stainless steel skillet.
  • Store: Bring the sliced beef tenderloin to room temperature. Then, place it in the fridge in an airtight container for up to four days.
  • To reheat: When it comes to reheating the leftover beef tenderloin slices, the goal is not to overcook it and, ideally, to maintain the crusty exterior and soft pink interior. So, to reheat:
    • Remove the sliced tenderloin from the fridge and let it reach room temperature (10-15 minutes). 
    • Meanwhile, preheat the oven to 275 degrees F. 
    • While the oven heats, place the tenderloin slices on a sheet of aluminum foil and drizzle them with a few tablespoons of cooking juices or beef stock. Wrap the beef loosely, fully covering each slice. 
    • Roast the wrapped tenderloin in the preheated oven for 10-15 minutes or until the meat’s internal temperature registers 135 degrees F. with a meat thermometer. 
    • Let it rest for 5 minutes, unwrap, and serve.
  • Roasted Garlic Butter: I usually make a batch of this compound butter and keep it in my freezer. If you are short on time, you can mix 2 cloves of fresh garlic with salted room temperature butter and any fresh you have on hand and use that instead.
  • Serving suggestion: In the photos, I served it with my Garlic and Butter Green Beans, but you can serve it with any of our side dishes.

Nutrition

Calories: 673kcal | Carbohydrates: 0.3g | Protein: 41g | Fat: 55g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1275mg | Potassium: 698mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 178IU | Calcium: 20mg | Iron: 5mg