Description
Succulent roast beef tenderloin reverse sear elevates classic comfort to gourmet heights with precise temperature control and rich, tender results. Culinary enthusiasts discover a foolproof method for achieving perfect medium-rare doneness that impresses dinner guests with minimal effort.
Ingredients
Scale
Main Protein:
- 1 whole beef tenderloin roast (3–4 lbs), trimmed and tied
Spices and Seasonings:
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried)
- 1 teaspoon fresh thyme, finely chopped (or 1/2 teaspoon dried)
Cooking Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2–3 garlic cloves, smashed
- Fresh rosemary or thyme sprigs (optional, for searing/garnish)
Instructions
- Meticulously prepare the beef tenderloin by trimming excess fat and securing with kitchen twine if necessary. Thoroughly blot the meat surface using clean paper towels to ensure optimal seasoning adherence.
- Generously massage the entire roast with olive oil, creating an even coating that will help spices cling perfectly.
- Create a robust seasoning blend using salt, freshly ground black pepper, garlic powder, crushed rosemary, and crumbled thyme, massaging the mixture deeply into the meat’s surface.
- Allow the seasoned roast to rest uncovered in the refrigerator for a minimum of 4 hours, permitting flavors to penetrate and develop a remarkable crust.
- Remove the tenderloin from refrigeration approximately 45 minutes before cooking, allowing the meat to gradually approach room temperature.
- Position oven rack in lower-middle section and preheat to a precise 225°F, creating an ideal low-and-slow environment for even cooking.
- Arrange a wire cooling rack atop a rimmed baking sheet, positioning the roast centrally to promote uniform heat circulation.
- Insert a reliable meat thermometer into the roast’s thickest region, ensuring accurate internal temperature monitoring.
- Roast the tenderloin until internal temperature reaches 120–125°F for a perfect medium-rare, which typically requires 45–60 minutes of gentle cooking.
- Once desired temperature is achieved, transfer the roast to a cutting board and allow it to rest, preserving internal juices.
- While meat rests, heat a cast iron skillet until smoking hot, preparing for a quick, intense sear.
- Introduce butter, smashed garlic cloves, and fresh herb sprigs to the scorching skillet, creating a fragrant cooking environment.
- Sear the tenderloin swiftly, rotating to develop a rich, golden-brown crust on all sides—approximately 1–2 minutes per surface.
- After searing, let the roast rest an additional 10 minutes to redistribute internal moisture, ensuring each slice remains succulently tender.
- Slice against the grain into elegant, uniform portions and serve immediately while piping hot.
Notes
- Ensure the beef is completely dry before seasoning to achieve a perfect golden-brown crust that seals in all the delicious juices.
- Refrigerating uncovered helps dry out the surface, creating an incredibly crispy exterior when seared.
- Use a reliable meat thermometer for precise doneness, as cooking times can vary based on roast size and individual oven characteristics.
- For a low-carb or keto-friendly option, pair this tender roast with roasted vegetables instead of starchy sides.
- Prep Time: 4 hours
- Cook Time: 1 hour
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 0 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 32 g
- Cholesterol: 100 mg