roast beef tenderloin

This Reverse Sear Roast Beef Tenderloin recipe is a go-to elegant dish for any special occasion. The reverse sear method, which involves cooking in the oven and then searing on the stove, yields tender, perfectly pink slices of tenderloin- every time.

Reverse Sear Beef Tenderloin Recipe

beef

kosher salt* (or 1 teaspoon table salt)

black pepper

unsalted butter (at room temperature)

vegetable oil (such as avocado oil)

recipe roasted garlic butter (Optional)

Tie the beef: Using kitchen twine, tie beef tenderloin crosswise at 1 ½ inch intervals.

Pat dry: Pat dry with paper towels on all sides.

Season: Sprinkle it evenly with kosher salt.

Rest: Transfer onto a plate, cover it with stretch film and let it sit on the counter for one hour.

Preheat the oven: Preheat oven to 300 degrees F. Place a wire rack in a sheet pan and set it aside.

Prep for roasting: Pat dry the now-rested beef tenderloin. Sprinkle it with black pepper and spread it with butter on all sides, ensuring it&#039;s evenly distributed. Transfer it onto the wire rack.

Roast: Roast for 45-55 minutes or until the thickest part of the meat registers 125 degrees (for rare) on a digital thermometer, or 55-65 minutes or until the internal temperature is 135 degrees F (for medium-rare). Be sure to flip the roast halfway through the roasting process.

Sear: Heat oil in a large skillet (or a cast iron skillet) over medium-high heat until smoking hot. Sear tenderloin on all four sides for 1-2 minutes on each side (for a total of 5-8 minutes) until browned.

Rest: Transfer the roasted beef tenderloin onto a cutting board and spread with 2 tablespoons of roasted garlic butter. Let it rest, uncovered, for 10-15 minutes.

Slice: Remove kitchen twine and slice in ½-inch thick slices.

Serve: Serve with more roasted garlic butter on the side.

https://content.jwplatform.com/videos/JBRMDBfQ.mp4

Roasted Beef Tenderloin cooked using the reverse searing method. It is a showstopper dinner for any special occasion.

Reverse Sear Beef Tenderloin

This easy Beef Tenderloin roast is so flavorful and cooked perfectly. It&#39;s great for holidays or any special occasions that you want to impress guests.

Beef Tenderloin

Beef tenderloin* (, trimmed and tied*)

salt and pepper

Tablespoons butter (, softened)

garlic (, minced)

rosemary

thyme (, chopped)

heavy cream

sour cream

horseradish

Tablespoon orange zest

Tablespoon orange juice (, freshly squeezed)

dijon mustard

salt and pepper (,

Trim and Truss Meat (your butcher can do this, and tie it): Remove fat and any silver skin from the meat. Fold the tail (tapered-end) under and use kitchen twine to tie the meat in 1-inch sections. (Depending on your pan size, you may want to cut the beef tenderloin in half, so you have two equal size pieces, to fit in a cast-iron skillet, Dutch-oven, roasting pan*, or on a baking sheet.)

Air Chill Meat (Optional, but recommended): 10-24 hours before cooking, pat the meat dry with paper towels and season on all sides with kosher salt and black pepper. Place on a wire rack set over a lined baking sheet and allow to chill, uncovered, in the fridge for 10-24 hours. This simple step infuses flavor and will help yield a wonderful crust on the meat. If you don’t have time, skip this step.

Make Herb Butter: Combine all ingredients and set aside until ready to use (can be made up to 2 weeks ahead, stored in the fridge).

Make Horseradish Sauce: Mix the heavy cream with an electric hand mixer until it reaches soft peaks. In a separate bowl, mix remaining ingredients together. Gently fold in the whipped cream until incorporated and refrigerate 30 minutes, or a few days ahead.

Prepare Beef Tenderloin: Remove roast from the fridge 1 to 2 hours before cooking, to allow meat to come to room temperature and cook evenly. If you did not air chill the meat, pat the meat with paper towels all over, then season on all sides with salt and pepper.

Preheat oven to 425 degrees F.

Sear Meat: Heat oil in a large cast-iron pan over medium-high heat. Once hot, add the prepared beef tenderloin, rotating it slowly to sear for a few minutes on each side, to create a golden-brown crust (about 10 minutes).

Brush herb butter all over the meat.

Oven: Transfer pan to the oven and roast, uncovered, for just 10-20 minutes, or until it reaches desired temperature: (Remove the meat about 5 degrees earlier than desired temperature, because it will continue to cook as it rests!)Rare: 115-120 degrees F (remove from oven around 110-115 degrees F)Medium rare 120-125 degrees (remove from oven when center is 115-120 degrees F)Medium 130-135F (remove from oven around 125-130 degrees F)

Rest covered with aluminum foil, for 15-20 minutes before slicing and serving.

Serve: Remove twine and slice crosswise into 1-inch-thick rounds. Serve with whipped horseradish on the side, for dipping.

https://content.jwplatform.com/videos/lXdsRY4K.mp4

I’m excited to show you how easy it is to make a show-stopping roast Beef Tenderloin that’s flavorful, tender, and cooked perfectly. We serve it with a simple, orange-infused horseradish that’s going to wow your dinner guests.

A tender and juicy beef tenderloin steak is quickly seared in a skillet, then transferred to the oven to finish cooking. A gourmet meal at home ready in under 30 minutes.

Beef Tenderloin Steak For One

olive oil

(6-ounce) beef tenderloin steak

salt

butter

Preheat oven to 400°F (200°C).

In a small oven-safe skillet over medium-high heat, heat oil for 30 seconds. Pat the steak dry with a paper towel and sprinkle both sides of the beef with salt and pepper.

Place beef in the skillet and sear on both sides, about 4 minutes per side.

Transfer steak (still in the skillet) to the oven and bake for 5 minutes.

Remove steak when a meat thermometer inserted in the center reads 125°F (for rare), 130°F (for medium-rare), 140°F (for medium).

Add butter to the top of the steak and cover with aluminum foil. Let steak rest for 5 minutes before cutting.

Make a garlic herb beef tenderloin roast that’s tender, juicy, and never overcooked. Includes oven time chart, doneness temps, and chef tips.

How to Cook Beef Tenderloin Roast in the Oven

beef tenderloin (, trimmed and tied)

coarse kosher salt

canola oil (, if needed)

white onion

thyme

unsalted butter (, softened)

garlic (, minced or grated)

Dijon mustard

rosemary (, minced)

thyme (, minced)

Trim and tie the 3 pound beef tenderloin to attempt to make it as uniformly sized as possible. Rub the roast with1 1/2 teaspoons coarse kosher salt and 1/2 teaspoon ground black pepper. Set aside for 30 minutes.

Meanwhile, mash together the softened 5 tablespoons unsalted butter, pressed or minced 3 cloves garlic, 1 teaspoon Dijon mustard, chopped 1 teaspoon fresh rosemary and 1 teaspoon fresh thyme. Set aside at room temperature until needed.

Preheat the oven to 425°F. Heat a large (12-inch or larger) oven-safe cast iron or stainless steel skillet over medium-high heat. If using stainless steel, use 2 teaspoons canola oil to prevent sticking. This isn&#39;t necessary using seasoned cast iron.

Brown all sides of the roast, turning on each side for 1-2 minutes. Remove from the heat.

Surround the roast with sliced 1 white onion. Rubbed the fresh 2 sprigs fresh thyme and 2 sprigs fresh rosemary between your palms and add surround the roast.

Please into the oven and roast for 5 minutes. Then reduce the heat to 350°F. Top the roast with 2 tablespoons of compound butter. Roast for an additional 10 minutes, top with the remaining butter and roast for another 5 minutes. The exact time will depend on the desired degree of doneness and size of your roast. Test using a digital thermometer and remove 5°F before the desired temperature. -Rare: 120–125°F-Medium-rare: 125–130°F-Medium: 135–140°F-Medium-well: 145–150°F

Tent loosely with aluminum foil and rest for 15 minutes.

Slice into 1 inch thick slices. Serve with the roasted onion slices and discard aromatics.

If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

wow this beef tenderloin recipe was so tender and flavourful. the hubby LOVEd it

The garlic was so gorgeous on the beef. We will definitely be having this again!

Beef with compound butter is my favorite! This looks amazingly delicious, and the pictures are gorgeous. I can't wait to try it!

Wow, this is cooked to perfection! I love the combination of herbs you used for the compound butter. Yum!

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The most viewed roast beef tenderloin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine