Last Updated on 22nd April 2022 by
Reverse searing is a method used to cook steaks, especially the thicker ones. The process of reverse searing a beef steak relies on baking it in the oven then following up with searing the steak, hence the name. If you want to know how to it the right way, you’re in for a treat!
Today, we’ll walk you through a guide on how to reverse sear a beef tenderloin & 3 recipes to enjoy it alongside your tasty dinner. So without further ado, let’s dive in!
Why Use Reverse Searing?
The best thing about this method is that it offers a wide variety of advantages that you won’t get with other methods to cook beef steak. For example:
- Allows you to control the level of doneness and prevent overheating because of the even and slow heat of the oven.
- Much more affordable than cooking with sous vide while maintaining similar results.
- The oven also removes the moisture from the beef surface, which makes the follow-up searing process much more efficient and easier.
- Results in a more consistent level of pink inside the cut and limits the overly cooked grey edges.
- Creates a tender piece of beef with an attractive and delicious browned crust that’s also glossy due to pan drippings.
How to Reverse Sear a Beef Tenderloin the Right Way
To prepare any reverse sear beef tenderloin recipe, there are some specific steps regarding preparations and cooking that you need to keep in mind.
Here’s a step by step guide that walks you through the entire process of reverse searing a beef tenderloin:
Step1: Pick The Meat
The first step to perfect this meal is to pick the right kind of beef for the job. Reverse searing is recommended for a steak that is at least 1 1/2 inches thick. Anything thinner will cook too quickly and might not work.
Make sure that you pick a high quality steak, whether it’s USDA Prime or not. Marbling is also essential because the fat is what keeps the meat juicy and tender.
Step 2: Gather the Right Ingredients for the Recipe
The rest of the ingredients are also essential. In addition to 2 or 2 1/2 lbs of thick premium steak, you’ll also need kosher coarse salt to season/dry the exterior of the meat and leave a nice brown crust.
You’ll also need to rub some butter on the outside to keep the steak shiny. Moreover, a cooking oil with a high smoke point is essential for searing. This can be vegetable or canola oil.
Lastly, you should mind your sauces and side dishes. We’ve included 3 excellent recipes down below for you to try with the beef.
Step 3: Tie the Tenderloin
After preparing your wire rack, digital thermometer, kitchen twine, and tongs, it’s time to prepare the tenderloin.
Make sure that you use the twine every 2 to 3 inches to have even thickness throughout your cut.
Step 4: Prepare & Salt the Tenderloin
Place the tenderloin on the wire rack and sprinkle it with salt to coat the entire slab; the salting phase should last for about 8 to 24 hours. Let the tenderloin cure uncovered but isolated in the fridge.
This step is extremely important for drying the exterior and making an attractive outer crust on the steak.
Step 5: Cook the Tenderloin
Once the tenderloin is ready, you should roast it. Stick the digital thermometer probe into the centre for readouts while cooking. You should roast it until it reaches 105 to 110 degrees F (40.5 to 43 degrees C) if you want medium rare.
Step 8: Reverse Sear and Finish the Tenderloin
Take the roast out, and let it rest for about 10 minutes then heat the oil coated skillet over medium high heat to reach 500 to 600 degrees F (260 315 degrees C).
Add the tenderloin for 45 second on each of the 4 sides and about 20 to 30 for each end. Finally, rest the meat again for 10 minutes, then slice and serve along with side dishes and sauces!
Top 3 Recipes for Reverse Sear Beef Tenderloin
Now that you know how to reverse sear a beef tenderloin, it’s time to prepare and complete the recipe with some nice side dishes. Here are our top 3 suggestions:
1. Reverse Sear Beef Tenderloin with Roasted Mushrooms and Miso Butter
One of the most common ways to enjoy a beef tenderloin is with butter and mushrooms. Here’s a recipe that uses crimini mushrooms, vegetables, and white miso butter. The recipe is great for special occasions and can be adjusted to your likings:
Reverse Sear Beef Tenderloin with Roasted Mushrooms and Miso Butter
- About 2 ½ lbs of Prime or regular tenderloin roast beef
- 8 to 12 ounces (3/4 to 1 cup) of fresh cremini mushrooms, cut to halves
- 1 ½ tsp of coarse salt
- 1 tsp of fresh black pepper
- 4 small red onions, peeled and cut into quarters
- 1 tbsp of olive oil
- Preheat the oven to 220 to 230 degrees F (105 to 110 degrees C).
- Seasons the tenderloin with 2 teaspoons salt and 1 teaspoon pepper, and let it cure.
- Meanwhile, prepare the miso butter by mixing the butter and miso paste together in a small mixing bowl using a food processor.
- Once the miso butter is ready, use half of the quantity prepared to coat the tenderloin roast.
- Set up the roasting pan, and combine the red onions and cremini mushrooms at the bottom, then dash the ½ teaspoon of salt left along with the olive oil over the mix.
- Form a longitudinal mount with the red onions and mushrooms that runs along the length of the tenderloin exactly at the center.
- Lay the tenderloin over the rack of the oven pan, exactly above the red onions and mushrooms.
- Start slow roasting the beef tenderloin until it reaches an internal temperature of 105 degrees F (40.5 degrees C). This should take about 1.5 to 2 hours.
- Once it reaches the 105 degrees F point, remove the roast from the oven, coat with the other half of the miso butter, and tent the roast with aluminum foil. Meanwhile preheat the oven to about 500 degrees F (260 degrees C).
- Once ready, return the beef tenderloin back to the oven and roast it until it reaches an internal temperature of 125 degrees F (about 50 degrees C) for medium-rare, or adjust accordingly. This should take about 10 to 15 minutes.
- When the beef reaches the ideal level of doneness for you, take it out of the oven and let it rest for 15 minutes before slicing the beef and serving it with the roasted cremini mushrooms and red onions.
2. Reverse Sear Beef Tenderloin with Roasted Asparagus and Parmesan Cheese
Roasted asparagus and parmesan cheese are always great choices when preparing a beef tenderloin. Here’s a quick way to prepare this recipe:
Reverse Sear Beef Tenderloin with Roasted Asparagus and Parmesan Cheese
- 1 - 1 ¼ lbs of fresh asparagus, trimmed off the woody part of the stalk.
- ¼ cup Parmesan cheese, freshly grated
- 1 tbsp of olive oil
- ½ tsp of a lemon juice
- 1 tsp of coarse kosher salt
- ½ tsp of fresh black pepper
- Follow the original method to prepare the beef tenderloins, and start this recipe while the beef is curing.
- Preheat the oven to about 400 degrees F (205 degrees C), and line the baking sheet with some parchment paper.
- Lay the asparagus over the baking sheet while drizzling some of the olive oil on top along with the salt and paper. Toss the asparagus to combine and coat.
- Let the asparagus roast for about 5 to 10 minutes. The asparagus should stay bright green with a slightly bent stalk and tender but still crunchy texture.
- When the asparagus is almost ready, take it out of the oven, sprinkle the lemon and grated parmesan, and toss to coat, then return it to the oven for one final mine.
- Remove and serve with the beef tenderloins when ready.
3. Reverse Sear Beef Tenderloin with Blueberry Sauce and Toasted Hazelnuts
This recipe is great for adding a touch of sweetness to your sour! Here’s how to prepare it:
Reverse Sear Beef Tenderloin with Blueberry Sauce and Toasted Hazelnuts
- 1 cup of fresh blueberries
- ½ cup partially or fully toasted hazelnuts
- 1 red onion, finely chopped
- 2 sprigs of fresh thyme
- 2 cups of beef broth
- 1 tbsp aged balsamic vinegar
- 1 tbsp brown sugar
- Using the same pan where you seared the beef tenderloin, add the red onions and let them cook and soften for 1 to 2 minutes.
- Add the rest of the ingredients, then bring the blueberry mix to a low simmer with occasional stirring. This should take about 5 to 10 minutes. Don’t wait for the syrup to thicken, as it’ll get thicker as it cools down.
- Remove the syrup from heat and let it cool for 5 minutes, then remove the depleted thyme sprigs
- Ladle over the reverse sear beef tenderloins on a serving platter.
With that said, you now know how to reverse sear a beef tenderloin and 3 recipes for side dishes to enjoy this marvellous steak with!
As you can see, there are tons of reasons why reverse searing a tenderloin beef is the ideal way for anyone to get an evenly cooked steak.
Coupled with one of these top recipes, you now know what to have for dinner on the next holiday!
I'm Pauline, a retired patisserie chef, mother of four and now a full time food blogger! When i'm not cooking i love long walks, reading thriller novels and spending time with my grandkids. Head to my about me page to learn more about the woman behind the food! You can find my Facebook here