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Reverse Sear Beef Tenderloin with Blueberry Sauce and Toasted Hazelnuts

Keyword: reverse sear beef tenderloin


  • 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.