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 edge-to-edge pink slices of beef tenderloin every time.
Servings: 4 servings
Ingredients
- 2 pounds beef tenderloin preferably center-cut aka Chateaubriand
- 2 teaspoons kosher salt *1 or 1 teaspoon table salt
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter at room temperature (divided)
- 1 tablespoon vegetable oil such as avocado oil
Instructions
- Using kitchen twine, tie beef tenderloin crosswise at 1 ½ inch intervals.
- Pat dry with paper towels on all sides. Sprinkle it evenly with kosher salt. *2
- Transfer onto a plate, cover it with stretch film and let it sit on the counter at room temperature for one hour.
- Preheat oven to 300°F (150°C). Place a wire rack in a sheet pan and set it aside.
- 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 for 45-55 minutes or until the thickest part of the meat registers 125°F (52°C) (for rare) on a digital thermometer, or 55-65 minutes or until the internal temperature is 135°F (57°C) (for medium-rare). Be sure to flip the roast halfway through the roasting process.
- Remove from the oven and let it rest 5-10 minutes, uncovered, on the counter.
- 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 to 2 minutes on each side (for a total of 5 to 8 minutes) until browned.
- Transfer the seared onto a cutting board and spread with the remaining 2 tablespoons of butter. Let it rest, uncovered, for 10-15 minutes.
- Remove kitchen twine and slice it in ½-inch thick slices. Serve.
Video
Notes
- Yields: 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.
- *1 Salt: This recipe uses Diamond Kosher Salt (affiliate link.) If you are using Morton's kosher salt, table salt, or sea salt, please use half the amount listed in the recipe card below.
- *2 Overnight rest: If you have the time, at this stage, you can transfer the meat to a sheet pan fitted with a wire rack and store it in the fridge, uncovered, overnight or for up to 2 days.
- Store: Bring the sliced meat to room temperature. Then, place it in the fridge in an airtight container for up to four days.
- To reheat:
- Remove the sliced tenderloin from the fridge and let it reach room temperature (10-15 minutes).
- Meanwhile, preheat the oven to 275°F (135°C).
- 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°F (57°C) with a meat thermometer.
- Let it rest for 5 minutes, unwrap, and serve.
- Roasted Garlic Butter: In an earlier version of this recipe, I used my roasted garlic butter to coat the meat after searing. I removed it because it is an extra step. Still, if you prefer that way, you can make a batch of my Roasted Garlic Butter to use as the final butter coating.
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
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
