Reverse-Sear Beef Tenderloin is a mouthwatering way to cook this elegant cut, delivering perfectly even doneness from edge to center. This foolproof method ensures a steakhouse-quality roast and tender steak making it ideal for celebrations or anytime you want to impress with minimal effort.
Do you have trouble cooking steak or any type of meat with the traditional method to your preferred doneness? Check out the reverse-sear technique and get a show stopper of a dish!
You can easily start with an Air Fryer Ribeye for steak any time of the year. Try a new type of beef with a Wagyu Truffle Burger.
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Why You'll Love This Recipe
- Get perfectly cooked medium-rare beef tenderloin! The reverse sear method can be applied to a Standing Rib Roast too!
- The simple flavors let the beef shine, and it pairs beautifully with a simple side like Peach Burrata Salad.
- Compound butter is perfect for making ahead to keep on hand.
Recipe Ingredients
- Beef Tenderloin: Taken from the loin, the area below the backbone, this is the most tender cut of beef from a cow. If you were to slice it before cooking, you have filet mignon. I tend to use the chateaubriand when making a reverse sear beef tenderloin because of its nice even size.
- Butter: I always use unsalted when making a compound butter so I can control the saltiness.
- Herbs: I go all fresh here. Fresh garlic, shallots, and fresh rosemary will give you the strongest flavors. Use up any leftover rosemary in this roasted garlic butter recipe, which would also be delicious on this reverse sear beef tenderloin!
- Kosher Salt: Diamond Crystal Kosher Salt is my go-to salt.
See recipe card below for a full list of ingredients and measurements.
Substitutions & Variations
- Feel free to swap out herbs here! Try thyme or parsley in place of rosemary.
- Roasted garlic is a nice touch in the herb butter.
- Reverse Sear Beef Tenderloin can be cooked to any temperature however, I do recommend rare to medium rare, 120°F-125°F.
- Top this chateaubriand or this marinated flank steak sandwich with with roasted mushrooms, béarnaise sauce or even truffle butter.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
How To Make Reverse Sear Beef Tenderloin
Step 1: Season chateaubriand with salt and black pepper and place on a rack.
Step 2: Roast in the oven to 110°F.
Step 3: Heat a skillet over medium-high heat until very hot; add a bit of olive oil then sear tenderloin on all sides. Allow to rest 10 minutes.
Step 4: Combine all herbs and seasonings in a bowl with softened butter.
Step 5: Cut butter into coins and place over beef.
Step 6: Slice into filet medallions and serve, with more butter as desired.
Expert Cooking Tips
- Always use an instant-read thermometer to check your beef! You can also use a probe thermometer that remains in the meat while in the oven to get a perfectly cooked steak. There will be carryover cooking, so take the beef tenderloin out about 10 degrees less than you'd like it to be.
- Make sure the skillet is very hot when reverse searing so you sear the meat well rather than simply cook it longer.
- Place coins of butter on top right away so it begins to melt.
- Cast iron skillet or cast iron griddle is preferred when making a reverse sear beef tenderloin recipe. If you don't have access then a stainless steel pan will work.
- Cut filet medallions about ¾ inch thick when serving. Chimichurri Salsa is another flavorful topping option.
Recipe FAQs
I like to use parchment paper. Set the prepared butter on the paper and fold it over, then use a bench scraper to pull it towards you to "roll" it into a log. It's kinda like making sushi! Then chill so you are able to cut it into coins.
You can mix up the butter up to 5 days in advance. Add a layer of plastic wrap to the parchment or store in a very good container so it doesn't pick up any extra unwanted flavors from the fridge. You can also store compound butter in the freezer for the future! The reverse-seared steak is best fresh. However, you can reheat leftover steak in a hot skillet, but they will of course be more well done than when first served.
I prefer a medium rare, which is 125°F in the center of the loin. The same temperature I like for ribeye steak, slow roasted beef or any steak. Keep in mind that the temperature will continue to rise from residual cooking, and we are also searing the outside. That's why I pull it "early", at 110°F from the oven, when medium rare is technically 125°F -130°. Feel free to cook it a little higher if you prefer.
Keep in mind that you will often see excess fat as well as sinew or silver skin. You can ask the butcher how to clean this at home (you'll need a sharp fillet knife!) or sometimes they will take care of it for you if you ask, so that you can get straight to cooking.
The reverse searing cooking method is when you cook a thick steak, or your choice of meat, at a low temperature in the oven, remove it and do a quick sear in a cast-iron skillet or hot pan. Measure the temperature of the steak with a meat thermometer before searing to ensure you get a medium-rare steak or the desired internal temperature of the steak. This method leaves you with a nice crust and juicy steak.
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📖Recipe
Reverse Sear Beef Tenderloin
Equipment
- 1 wire rack
- 1 cast iron skillet or large skillet
Ingredients
- 2½ lb beef tenderloin cleaned and trimmed, I use the chateaubriand then keep the rest for other use (see tips section)
- 1 tablespoon kosher salt Diamond Crystal brand
- 1½ tablespoon black pepper
Compound Butter
- ½ cup unsalted butter room temp
- 2 teaspoon kosher salt Diamond Crystal brand
- 1 teaspoon garlic minced
- 1 teaspoon shallot fine diced
- 2 teaspoon fresh rosemary stemmed and finely chopped
- juice of ½ lemon
- 1 teaspoon white truffle oil OPTIONAL
Instructions
- Preheat oven to 250°F and place a wire rack on a sheet tray. Season beef with salt and pepper
- Place on wire rack then roast for 40-60 minutes. Look for an internal temperature of 110°F then remove the tenderloin immediately and allow to rest for 10 minutes
- Heat a cast iron skillet on high heat for 5 minutes, add a drizzle of oil then place beef tenderloin in the skillet. Sear for 1 minute without disturbing then turn to next side to sear for 1 minute. Repeat on all 4 sides
- Remove tenderloin from skillet and allow to rest another 5-10 minutes
- Top with compound butter, slice and serve
Compound Butter
- Blend all compound butter ingredients in a medium bowl with an electric hand mixer until fully incorporated
- Place butter on a small sheet of parchment paper, fold paper over then use a bench scraper to pull back toward yourself to form a log
- Place parchment wrapped butter in fridge for 60 minutes. Slice and serve
Liv
Krista has done it again!! This tenderloin recipe is unreal! I could eat it everyday!!!
Douglas Evans
Recipes are all across the board on how to do this right. What oven temperature, for how long, to hit what internal temperature … Thank goodness this writer has it 100% correct. It was perfect. And, yes, do immediately pull it out when it hits 115; for sure NOT the near universally recommended 125 - way too cooked.
Krista Stechman
Happy to hear it turned out perfectly! Thanks for sharing, I appreciate the feedback.
Krista
This cooking method is easy and delicious. Leave a nice crust with juicy steak inside!