Description
Reverse seared roast beef tenderloin is a method that ensures a juicy and flavorful cut of meat with a perfect crust.
Ingredients
Scale
- 1 whole beef tenderloin (about 4–5 pounds)
- Salt (to taste)
- Pepper (to taste)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Fresh rosemary (optional)
Instructions
- Preheat your oven to 225°F (107°C).
- Trim the beef tenderloin of excess fat and silver skin.
- Season the meat generously with salt and pepper.
- Place the tenderloin on a wire rack over a baking sheet.
- Roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare.
- Remove from the oven and let it rest for 20 minutes.
- Heat olive oil in a skillet over high heat.
- Brown the tenderloin on all sides in the skillet.
- Remove from heat and let it rest for another 10 minutes.
- Slice and serve.
Notes
- Use a meat thermometer for accuracy.
- Resting the meat is crucial for juiciness.
- Pair with your favorite sides.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 0g
- Sodium: 75mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 80mg
Keywords: roast beef tenderloin, reverse sear, beef tenderloin recipe