Reverse Sear Beef Tenderloin is underrated! It's one of my favorite cooking methods for delicate cuts, especially this one. A whole beef tenderloin is an unsliced filet mignon, making it pricey but so satisfying when cooked properly. You'll want to make this for a special occasion or holiday meal!
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 2 Hours
- 🍴 Servings: 6
- 🧄 Flavor Profile: Rich, buttery, and deeply beefy with a perfect crust and tender center.
- 🍚 Best Served With: Garlic mashed potatoes, roasted asparagus, or red wine sauce.
- 🧊 Make Ahead?: Yes, cook to rare, chill, then sear before serving.
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This has become one of my favorite ways to cook beef tenderloin. It keeps the center at the perfect temperature while adding a beautiful crust on the outside. Each bite is mouthwatering and perfectly tender. I promise you'll love it, too.
If you enjoy using the reverse sear method, you should try these reverse sear chicken breasts and these reverse sear pork chops.
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Why You'll Love This Recipe
- It's simple yet stunning: When looking at the ingredients, you'll notice that the beef tenderloin is seasoned very simply. This allows the natural flavor of the meat to shine through, making it a showstopper when cooked perfectly.
- It pairs with any side dish: I find that you can serve this protein however you want, and it will still make an amazing meal. From veggies or salad to potatoes, it all works!
- It's great for entertaining: If you are having company for dinner, they will be beyond impressed if you serve them this incredible reverse-seared beef tenderloin.
Ingredients
All you need for this beef tenderloin roast recipe is the meat, butter, spices, and some produce. However, the items listed below are the most important!duction about only need basic ingredients, or a short trip to the grocery store etc.
- Beef tenderloin: I use a 2 lb tenderloin in this recipe. If you go with larger, increase the butter, spices, etc to compensate for it. Ensure it is patted dry for the best crust.
- Butter: Unsalted butter works best to keep the result from leaning too salty. Don't worry, you'll add plenty of salt to the beef!
- Spices: Keep it simple, like I do with sea salt, black pepper, and fresh thyme, or add other seasonings you enjoy, like garlic and onion powder.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Dijon: Brush your beef tenderloin with a light coating of Dijon mustard to keep in even more moisture, add a zesty flavor, and help it brown.
- Mushroom: Add sliced mushrooms with the onions and garlic for an earthy flavor that pairs well with the beef.
- Peppercorns: Season your beef with crushed peppercorns for a thicker crust and a little spice.
How to Reverse Sear Whole Beef Tenderloin
When you're ready to roast your beef tenderloin, preheat your oven to 225 degrees F and grab a sheet pan.
Step 1: Wrap the meat in twine and add salt. About a day in advance, wrap your beef in twine, creating butcher's knots at 1-inch intervals. Then, rub it with about ½ tablespoon of salt and stick it in the fridge.
Step 2: Roast it in the oven. When you're ready to cook the tenderloin, grab the sheet pan with the tied beef and roast it for about 2 hours. Cook it to 120 degrees for rare or 125 degrees for medium rare.
Step 3: Melt the butter with thyme, onion, and garlic. Grab a skillet and heat it over medium-high heat. Add the butter, thyme, onion, and garlic, and melt the butter.
Step 4: Sear and baste the beef. Sear all sides of the tenderloin until you get a nice, golden brown crust, and baste it with the butter mixture often. Cook it to 125 degrees for rare or 130 degrees for medium rare.
Step 5: Rest and remove twine. Take the beef out of the skillet and let it rest for at least 10 minutes. Then, you can cut off the twine.
Step 6: Slice and serve. Finally, slice and enjoy!
Recipe Tips
- Season the tenderloin generously: Don't be shy with the spices! They will add maximum flavor and a lovely crust to the reverse-seared tenderloin.
- Trim any excess fat: Remove any large pieces of fat or skin from the beef before you tie the twine. This ensures that all sides of the tenderloin cook evenly.
- Cook it from the fridge: After you let the tenderloin sit in the fridge overnight, you can put it straight in the oven. There's no need to let it sit at room temperature first.
One of my other favorite tenderloins to work with is pork tenderloin. This slow cooker pork tenderloin is juicy and delicious. This air fryer bacon wrapped pork tenderloin is also worth checking out.
If you enjoy recipes like this, check out this bone-in prime rib roast. It's so good, you won't regret it.
Give this prime rib rub a shot, it switches up the flavor....I think you'll like it.
Storage Directions
- Storing: You may store leftover beef tenderloin tightly wrapped in the refrigerator for 3-4 days or in the freezer for up to 3 months.
- Reheating: The best way to reheat reverse-sear beef tenderloin is in the oven. Around 250 degrees F for 15-20 minutes or until it's warmed through. Avoid the microwave as it can dry out the meat.
- Make ahead: Since the tenderloin will need to sit in the refrigerator for at least 12 hours, you can do the first few steps a day or two in advance.
Serving Suggestions
- Keep the meal simple with some air fryer baby potatoes, or a sweet potato sheet pan that features brussels sprouts as a side dish.
- I also enjoy air fryer corn on the cob or sauteed greens and bacon as pairings, too.
- If you love steak sauce, try this homemade copycat Texas Roadhouse steak sauce with your beef tenderloin.
Recipe FAQs
This is a cooking process that roasts the meat first, and then it finishes in a hot pan to brown the outside. It ensures that it's perfectly cooked with plenty of color.
Always rest it! This allows the juices to redistribute through the meat, so when you slice it, it remains juicy, and it doesn't all run out and become dry.
Sure! I prefer medium rare, but you can cook it to medium, well done, etc. Use a thermometer for reference, so it reaches the temperature you prefer.
More Delicious Beef Recipes
Do you like beef recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Reverse Sear Beef Tenderloin
Equipment
- Platter/Baking Sheet
- Instant-read thermometer
Ingredients
- 2 lb center-cut beef tenderloin
- ½ tablespoon sea salt
- 5 tablespoons unsalted butter
- 8 sprigs fresh thyme
- 4 cloves cloves minced
- 1 small onion minced or 1 small shallot
- ½ teaspoon ground black pepper
Instructions
- The day before prepared the tenderloin with butcher's twine. Tie butcher's knots at about 1 to 1 ½-in intervals and place on a platter or baking sheet, rub with ½ tablespoon salt, then wrap and place in the fridge overnight (at least 12 hours, no more than 48).
- With the oven rack in the center, preheat to 225F. Remove the plastic from the roast and bake until 120F for rare or 125F for medium-rare on an instant read thermometer (about 2 hours or so). Allow the meat to rest and slightly rise in temp for about 5-10 minutes.
- Remove from the oven and add butter to a skillet and melt until it starts to lightly brown over medium-high heat.
- Toss in thyme, onion or shallot, garlic and black pepper, then add roast and sear all sides until nice and browned and spooning butter mixture on top.
- Keep cooking until 125F for rare or 130F for medium-rare.
- Transfer to a cutting board or platter to rest for ten minutes, then slice and serve.
Notes
- Always rest the reverse sear tenderloin roast before slicing it. This keeps it perfectly tender and juicy.
- Use a thermometer to cook the tenderloin to your desired level of doneness.
- Remove any extra fat or skin from the beef before you wrap it in the twine.
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