Reverse Sear Beef Tenderloin

This Reverse Sear Beef Tenderloin is a simple way to cook a luxury cut of beef. It’s simply seasoned, but a showstopper when executed to utter perfection.

Prep Time5

Cook Time2

Resting time10

Total Time2

Servings:

Calories: 92kcal

Author: Karin and Ken

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.

Nutrition