Roast Beef Tenderloin Reverse Sear (Printable Recipe)
Juicy, evenly cooked beef tenderloin with a golden-brown crust using the low-and-slow method followed by a quick sear.
# Ingredients You'll Need:
→ Beef and Seasoning
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 tsp dried)
07 -
1 teaspoon fresh thyme, finely chopped (or ½ tsp dried)
→ For Searing and Garnish
08 -
2 tablespoons unsalted butter
09 -
2–3 garlic cloves, smashed
10 -
Fresh rosemary or thyme sprigs (optional)
# Steps to Follow:
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.
03 -
Refrigerate uncovered for at least 4 hours or overnight for best flavor and crust.
04 -
Remove from fridge 45 minutes before cooking.
05 -
Preheat oven to 225°F (107°C). Place a wire rack on a baking sheet and set the roast on top.
06 -
Insert thermometer into the thickest part of the roast. Roast until internal temp reaches 120–125°F for medium-rare, about 45–60 minutes.
07 -
Allow the roast to rest while heating a cast iron skillet over high heat.
08 -
Sear the tenderloin with butter, smashed garlic, and herbs for 1–2 minutes per side until a golden crust forms.
09 -
Rest again for 10 minutes before slicing. Serve and enjoy!
# Extra Tips:
01 -
For optimal results, refrigerate the seasoned tenderloin overnight for deeper flavor development.
02 -
Use a meat thermometer to ensure precise doneness without overcooking.