Reverse-Seared Beef Tenderloin
Slow-roasted low and slow then blasted in a hot pan for an edge-to-edge pink, buttery-tender tenderloin that rivals any steakhouse.
Why You'll Love This
- Edge-to-edge medium-rare with no gray overcooked ring
- Impressive centerpiece for a dinner party
- Finished in a garlic herb butter baste
Ingredients
- 3 lbwhole beef tenderloin, trimmed and tied
- 2 tablespoonsolive oil, divided
- 1 tablespoonkosher salt
- 1 teaspoonblack pepper
- 4 clovesgarlic, minced
- 4 tablespoonsunsalted butter
- 4 sprigsfresh rosemary
- 4 sprigsfresh thyme
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Preheat the oven to 250F and set a wire rack over a rimmed baking sheet.
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