Reverse Sear Beef Tenderloin Recipe
Serves 4
10 mins prep
60 mins cook
480 mins Resting Time
550 mins total
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.
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.
