Reverse Sear Beef Tenderloin Recipe
Serves 410 mins prep64 mins cook
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.
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Instructions
0 Tie the beef: Using kitchen twine, tie beef tenderloin crosswise at 1 ½ inch intervals. 1 Pat dry: Pat dry with paper towels on all sides. 2 Season: Sprinkle it evenly with kosher salt. 3 Rest: Transfer onto a plate, cover it with stretch film and let it sit on the counter for one hour. 4 Preheat the oven: Preheat oven to 300 degrees F. Place a wire rack in a sheet pan and set it aside. 5 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. 6 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. 7 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. 8 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. 9 Slice: Remove kitchen twine and slice in ½-inch thick slices. 10 Serve: Serve with more roasted garlic butter on the side.View original recipe