Reverse Sear Beef Tenderloin
Reverse-sear beef tenderloin is a mouthwatering way to cook this elegant cut, delivering perfectly even doneness from edge to center. First, it’s slow-roasted to juicy tenderness, then finished with a high-heat sear for a beautifully caramelized crust, making each slice flavorful and melt-in-your-mouth tender.
Servings: 6 servings
Calories: 147kcal
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
Notes
Use an instant read meat thermometer to check the temperature of the beef tenderloin. Insert thermometer to the very center of the tenderloin to get an accurate reading. Remove beef tenderloin at 110°F if you're looking for medium rare - the temperature will go up after searing
Compound butter can be made up to 5 days in advance and wrapped tightly with plastic wrap or kept in an airtight container in the fridge
Follow tips for cleaning beef tenderloin or ask your local butcher/meat department to clean it for you
Nutrition
Calories: 147kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1941mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 491IU | Vitamin C: 0.3mg | Calcium: 14mg | Iron: 0.2mg
