Description
This Roast Beef Tenderloin Reverse Sear delivers a juicy, evenly cooked center wrapped in a golden-brown crust, using a low-and-slow roast followed by a quick, high-heat sear. Perfect for holidays, special occasions, or an indulgent dinner, it’s a simple method that brings out the absolute best in one of the finest cuts of beef.
Ingredients
Scale
- 1 whole beef tenderloin roast (3–4 lbs), trimmed and tied
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon fresh rosemary, finely chopped (or ½ tsp dried)
- 1 teaspoon fresh thyme, finely chopped (or ½ tsp dried)
- 2 tablespoons unsalted butter
- 2–3 garlic cloves, smashed
- Fresh rosemary or thyme sprigs (optional, for searing/garnish)
Instructions
- Trim and tie the beef tenderloin if not pre-trimmed. Pat dry with paper towels.
- 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.
- Remove from fridge 45 minutes before cooking to bring to room temperature.
- Preheat oven to 225°F (107°C). Place a wire rack on a baking sheet and set the roast on top.
- Insert thermometer into the thickest part of the roast.
- Roast until internal temp reaches 120–125°F for medium-rare (about 45–60 minutes).
- Rest the roast while heating a cast iron skillet over high heat.
- Sear the tenderloin with butter, smashed garlic, and herbs—about 1–2 minutes per side until a golden crust forms.
- Rest again for 10 minutes before slicing. Serve and enjoy!
- Prep Time: 15 minutes (plus 4+ hours dry brining)
- Cook Time: 45 minutes roasting + 5 minutes searing