Reverse Sear Beef Tenderloin
This reverse sear beef tenderloin is perfectly cooked by first cooking the beef at a low temperature, then finishing it with a quick sear for a perfectly tender, juicy interior and a beautifully caramelized crust.
Servings: 8 people
Cost: $35
Equipment
Ingredients
- 5 lbs beef tenderloin whole, trimmed, and tied
- 1 tsp sea salt
- ¼ tsp black pepper ground
- 3 tbsp olive oil or neutral cooking oil
- 4 cloves garlic minced
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme chopped
Instructions
- Preheat your oven to 225°F (107°C). Line a baking sheet with foil and place a wire rack on top.
- Pat the tenderloin dry with paper towels. Season generously with salt and freshly ground black pepper, ensuring an even coating on all sides.
- Place the tenderloin on the prepared rack. Insert a meat thermometer into the thickest part of the meat.
- Roast in the oven until the internal temperature reaches 10–15°F below your desired doneness. This usually takes about 30 minutes per pound.
- Medium-rare: 120–125°F
- Medium: 130–135°F
- This will take approximately 60–90 minutes, depending on the size of your tenderloin.
- Remove the tenderloin from the oven and let it rest for 10–15 minutes. Cover loosely with foil while you prepare for searing.
- Heat a large cast-iron skillet over high heat. Add the oil and allow it to shimmer.
- Sear the tenderloin for 1–2 minutes on each side, including the ends, until a deep, golden-brown crust forms.
- Reduce the heat slightly and add the butter, minced garlic, rosemary, and thyme to the skillet.
- Spoon the melted butter and aromatics over the tenderloin as it sears to infuse flavor.
- Remove the tenderloin from the skillet and let it rest for 5–10 minutes to allow the juices to settle.
- Slice into ½-inch to 1-inch medallions and serve warm.
Nutrition
Calories: 4kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 291mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 0.2mg
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