Reverse-Seared Beef Tenderloin Recipe
Reverse-Seared Beef Tenderloin
To achieve a restaurant-perfect beef tenderloin, well-browned outside and perfectly cooked with no grey band, start it in a low oven and then sear on the stove or grill. This foolproof method requires an instant-read thermometer to monitor for the perfect temperature. For the best flavor, allow at least 4 hours (and up to 48) for the steak to season.
- 2 beef tenderloin steaks, 1 1/2 to 2 inches thick
- Metropolitan Market Prime Rib Seasoning or kosher salt and ground black pepper
- 1 Tbsp vegetable oil
- 1 Tbsp butter (optional)
- Serve with: horseradish and Metropolitan Market mashed potatoes, available in the Prepared Foods Department.
- Garnish with: microgreens and flaky sea salt.
- Season steaks on both sides with Prime Rib Seasoning or salt and pepper 4 to 48 hours ahead of cooking (if you don't have time, let them season for at least 30 minutes). Refrigerate uncovered—this helps dry the surface so the meat browns beautifully when seared.
- A half hour before baking, remove meat from refrigerator, place steaks on a wire rack (cookie cooling rack) set over a baking sheet. Preheat oven to 250°F.
- Place baking sheet with rack and steaks in preheated oven for 20-40 minutes, checking with an instant-read thermometer after 15 minutes and until internal temperature registers 115°F for medium-rare, 125°F for medium, or 135°F for medium-well. Check often as cook time will vary depending on your oven and the thickness of the meat.
- Remove steaks from oven. They can be left to rest at room temperature for up to an hour before searing.
- Heat a cast-iron or other heavy skillet over high heat. When very hot, brush the steaks with vegetable oil. Transfer to pan and sear for about 45 seconds on each side. To brown edges, hold steaks with tongs and sear all around. If you like, add a pat of butter on top once seared.
- Serve warm. No need to rest steak before serving.
- Cook’s Tip:
- You can sear the steak on a grill. While steak is in the oven, heat grill on high. Remove steaks from oven and sear on very hot grill, turning frequently, for about 1 1/2 minutes or until well browned.
- Beef Tenderloin Roast:
- You can use the same reverse-sear technique with a beef tenderloin roast. Prepare as directed above in steps 1-3, baking the roast to an internal temperature of 120-125°F for approximately 1 hour or longer, depending on the size of the roast. (A 2-3 lb roast may take 2-3 hours.) Rest meat and sear on all sides as directed in steps 4-5 until internal temperature reaches 130°F for medium-rare, or as desired.
- Consuming raw or undercooked meat may increase the risk of food-borne illness. The USDA recommends cooking beef to an internal temperature of 145°F.