Beef Tenderloin Reverse Sear (Printable Version)
A perfectly cooked tenderloin with juicy center and golden crust using the reverse sear technique for exceptional flavor.
# Ingredients:
01 -
1 whole beef tenderloin roast (3–4 lbs), trimmed and tied
02 -
2 tablespoons olive oil
03 -
2 teaspoons kosher salt
04 -
1½ teaspoons freshly ground black pepper
05 -
1 teaspoon garlic powder
06 -
1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
07 -
1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried)
08 -
2 tablespoons unsalted butter
09 -
2–3 garlic cloves, smashed
10 -
Fresh rosemary or thyme sprigs (optional, for searing/garnish)
# Steps:
01 -
Trim and tie the beef tenderloin if not pre-trimmed. Pat dry with paper towels.
02 -
Rub with olive oil and season generously with salt, pepper, garlic powder, rosemary, and thyme. Refrigerate uncovered for at least 4 hours or overnight for best flavor and crust.
03 -
Remove the roast from the fridge 45 minutes before cooking to bring to room temperature.
04 -
Preheat oven to 225°F (107°C). Place a wire rack on a baking sheet and set the roast on top.
05 -
Insert a thermometer into the thickest part of the roast.
06 -
Roast until the internal temperature reaches 120–125°F for medium-rare (about 45–60 minutes).
07 -
Rest the roast while heating a cast iron skillet over high heat.
08 -
Sear the tenderloin in butter with smashed garlic and herbs, about 1–2 minutes per side until a golden crust forms.
09 -
Rest the roast again for 10 minutes before slicing. Serve and enjoy!