Reverse Sear Beef Tenderloin

5 from 1 vote

This Reverse Sear Beef Tenderloin is cooked low and slow, then seared in garlic butter with herbs for a tender center and golden crust.

Prep Time5

Cook Time2 5

DRY BRINE:12

Total Time14 10

Course: Mains

Cuisine: American

Keyword: Beef, Beef Tenderloin, Christmas, Dinner, Mains, Thanksgiving

Servings:

Calories: 238kcal

Author: Eva Filer

The day before, prepare 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 shallot/onion, thyme, 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, then slice and serve.

Tying with kitchen twine keeps the roast uniform for even cooking.
For best results, monitor internal temperature closely to avoid overcooked meat.
Letting the meat rest helps retain juices before finishing in the hot skillet.
A cast-iron skillet on medium-high heat creates the best crust without overcooking.
Always rest again after searing for 10–15 minutes before slicing for juicy, pink meat.