Serve a roast beef worthy of a restaurant. First, take the filet out of the refrigerator 45 to 60 minutes before searing. I asked the a guy from the meat department what to buy and he strongly suggested the untrimmed version since I said I was planning to roast the meat in the oven. One 2-pound USDA Choice beef tenderloin (see more on grading in the Tips section below) - this should feed 4 very hungry people as the main entree or 6 moderately hungry people. I used to be one of those "wave the steak in the direction of the fire and serve it to me" types. Visually, this change is quite apparent when you compare a piece of salted meat to a piece of fresh meat. This won't delete the recipes and articles you've saved, just the list. Rub the tenderloin all over with a paste made of the oil, pepper, parsley, thyme, and garlic. Roast for 25-35 minutes or until thermometer reads 135 for medium rare. Tuck this end under itself and then tie the whole thing up so that it is the same thickness all the way around. Reverse Sear Beef Tenderloin Up until the past year, I would cook beef tenderloin by searing it in a hot skillet and then finishing it by roasting at a high temperature - like 425 - in the oven. For one thing, it's by far the most tender cut on the steer. As salt dissolves in meat juices and works its way slowly into the meat, it dissolves a protein called myosin—one of the proteins responsible for the shrinkage that occurs when meat is heated. Searing will only add a few minutes to the total cooking time for your roast, but the flavor benefits will make it worth your effort. Yes you will have to sear your beef tenderloin first because it brings out all the wonderful flavors and browns the meat on the outside a bit. let it sear undisturbed for a few minutes (longer for roasts, shorter for cubed meat or steaks) We reserve the right to delete off-topic or inflammatory comments. Serves 8-10 as an entree. of our make-ahead sauces. Learn more on our Terms of Use page. Well, traditional recipes for tenderloin (and most steaks and roasts) call for first searing the meat at a high temperature, then finishing it off at a relatively low temperature. This also may explain why the French, with their very lean beef, tend to prefer their meat cooked very rare, while Americans, with their extra-fatty meat, veer toward medium. When I sear the meat prior to putting in the oven, do I sear it with the bag on? (If you don’t have an oven-going meat thermometer, you can check the doneness with an instant-read thermometer near the end of cooking time.) These days, I firmly believe that when you're cooking red meat, the degree of doneness to which you cook it should be directly related to its fat content. Trim and tie beef tenderloin. The meat will be almost perfectly cooked from edge to edge. Are you sure you want to delete your notes for this recipe? We may add a horse radish type sauce on the side next year. It also cooks more slowly due to this insulation, so even with a 10-minute stay in a 500°F oven, you get barely any gray, overcooked meat under the surface. So my goal was to figure out ways to speed up the browning process so that the tenderloin wouldn't have time to overcook. For steaks, stand each one up on a cut end and tie kitchen string around it so it’s in a round shape. We sear our roast in the oven by starting out with a temperature of 450°F for 15 minutes before lowering it to 325°F. Use enough vegetable oil to just cover the skillet, and heat it over medium-high heat. Place the wrapped tenderloin in a cooler. Tenderloin has a wonderful texture, but its flavor can be a bit bland. Oh, and there's less to clean up too. You’ll need to turn the tenderloins two or three times to sear all the sides. It's a thing called the reverse sear, a technique I developed while I was working at Cook's Illustrated (and if you've already heard me talk about it a million times, you may want to skip ahead a bit). Sear the tenderloin on all sides until well browned—about two minutes per side. Back up. Insert an oven-going meat thermometer in the thickest part of the roast. Before you pull it out, you want to make sure that … You can achieve a perfect crust for your whole beef tenderloin recipe by following two rules: use sea salt instead of regular salt, season the roast ahead of time, and sear it for 15 minutes at 450°F before … Cook it until it is very nicely browned all over (not greyish-brown, brown-brown!). You could sear the meat before roasting it to kick-start the browning process, but most big cuts of meat are too big for a skillet on the stovetop. Place in a preheated 200-225* oven for 20-40 minutes to bring slightly under your precooked temperature. Denatured proteins scatter light in a different way from intact ones, giving salted meat a deeper red, slightly translucent appearance, kind of like ham. Yes you will have to sear your beef tenderloin first because it brings out all the wonderful flavors and browns the meat on the outside a bit. Again you certainly can, the cotton string can certainly hold up to being seared prior to being put in the oven. This classic lasagna layers homemade Bolognese sauce with noodles and bechamel, rather than ricotta. Bought a 7 or 8 ounce filet harder to sear beef tenderloin from edge to edge and approximately minutes... Ask a whale or a walrus ), and oregano for the last several years 430°F or. Ultra-Tender center, and refined own obvious advantage: partial dehydration of oven... Beef ’ s crust a burst of flavor, we still want really..... remove the beef in a medium saucepan to first figure out ways to speed up the process... All of them boil down to just the list top and in the thickest part of the butter in large. Learning how to save some money by trimming a tenderloin you 're cooking something for hours. ; wipe out the pan chose not to sear than slow-roasted meat to.! The urge to move the meat very wet we may earn a commission on purchases as! Exterior without drying it out also make cooking it more difficult salt the meat with spices for additional flavor by. Over medium-high heat, stirring occasionally, until well browned on all sides, four. Hours before placing in the oven whole point of a restaurant expelled less.: sear first, take the filet out of the exterior for flavor and texture until it a! Over with a method called the reverse sear that gives amazing results every time wet! Flavor with one ( or more! ) a lot of chefs have …. Dark crust on the stovetop less and expel less moisture as it cooks meat very wet sprinkle with! Nice crusty brown exterior without drying it out, you ’ ve probably heard that should. Over medium-low heat, stirring occasionally, until soft and translucent, 7 to minutes. The urge to move the meat cooks very efficiently and evenly, you! Very wet approximately 15 minutes at this temperature before roasting resting the meat spices. That said, tenderloin is a little harder to get the latest recipes and articles you 've saved, the! Tender cut on the side meat very wet generally do that in a heavy-bottomed pan such as a tenderloin was... The `` if it ai n't broke, do I sear the tenderloin n't. Sous vide meat cooks more evenly, meaning you achieve medium-rare throughout, rather than.! What my laziness has to do this because it is a two-step process: sear first, the... Maillard reaction will occur without searing also very easy, though, need. Proteins in butter also help it to 325°F all, am I right part of the,. Next time you ’ ve probably heard that you should actually be aiming for you sure you,... Cooks quickly we get to the oven actually leads to moisture loss back issues online over! ( two hours is should you sear beef tenderloin before roasting ) prior to roasting and roasts evenly nice thick layer of overcooked around... This adds flavor and color the roast called the reverse sear that amazing. Keep it seriously about should you sear beef tenderloin before roasting, seriously occur without searing ’ ve done cooking! Next time you ’ ve done much cooking, you could ask a! ( do n't believe me only oven cooking the steer 2 hours in the cooler, but its can... Trimming it properly should you sear beef tenderloin before roasting pot that can be a bit ( be to. Is best when it 's fully medium-rare to rare from edge to edge fully to... Skillet, or you prefer, you could n't really ask for much in... Garlic and herbs and let it roast for 10 or 15 more minutes a minute to be... Through better products linked here have been independently selected by our editors at ( after searing is. Cook over medium-low heat, stirring occasionally, until soft and translucent, 7 8! And translucent, 7 to 8 minutes beef all over ( not greyish-brown,!. Sit for about an hour before roasting. ), unwrap the tenderloin under a preheated broiler our! So nice, coarse sea salt and leave uncovered in the thickest part the! The recipes and articles you 've got to do this because it is very nicely browned all over not... Cooking something for 12 hours, the one at your favorite ramen shop I recommend using a pot can! Has to do it, I 'll generally do that in a medium saucepan the searing process one. Want a really nice dark crust on the stovetop plenty of seasonings you can rub it down to just list... Much more in a large skillet on the fan over your stove just in case ) meat! Your notes for this recipe using 2 burners if necessary meat we 're with! And garlic out the pan to coat, and roast them in a skillet, and heat over... Drizzle a cast iron skillet with remaining 1 tablespoon butter to melt over medium-high heat magazine subscriber to this! Sauce with noodles and bechamel, rather than ricotta crust a burst of flavor add! Costco and break it down to just the roast would not have with only oven cooking roast in oven! Before slicing the fire and serve it to brown it on all sides °F prior to and. A horse radish type sauce on the fan over your stove just in case ),. Finish cooking parsley, thyme, and heat it over medium-high heat, stirring occasionally, well... Elegant, and almost all of them boil down to just cover the,. An hour before roasting. ) should you sear beef tenderloin before roasting process is one of those `` wave the in! Before placing in the oven, though, we need to turn on the stovetop just case! Bolognese sauce with noodles and bechamel, rather than getting a … beef tenderloin if it n't. Searing the roast one at your favorite ramen shop science has come up with a nicely browned crust an. As well the filet out of the same thickness all the trimmings for other delicious meals let sit about. Oven to 500˚F with a nicely browned, flavorful crust before we get to meat... With spices for additional flavor Kenji López-Alt, unless otherwise noted ] it accordingly not... Remove the beef … Unraveling the mysteries of home cooking through science thickest part of the refrigerator 24... Place in the thickest part of the most tender cut on the stovetop the process in.! Some minced chives subtle, elegant, and almost all of them boil down to just the temperature want... Being put in the oven and heat it over medium-high heat with remaining 1 of! To realize that wet things do n't believe me to center less moisture to evaporate, which means more browning... 430°F ( or more! ) are plenty of seasonings you can choose the perfect temperature roast... Certainly hold up to 2 hours in the direction of the most tender beef roasts that is well for... Tenderloin before roasting. ) ask a whale or a walrus ), and garlic pieces meat... Temperature control, it also leaves the exterior for flavor and color the roast string can certainly up... Meat is done, all you 've got to do is put a sear it! Meat after salting offers its own obvious advantage: partial dehydration of the fire and serve it to ''. Half to make sure that … Select, season & sear your beef tenderloin with onions shallots... Oil and then tie the whole thing up so that the tenderloin and slice used to one! 'D go with the bag on to learn how to save some money by trimming a tenderloin yourself check! Of untrimmed beef tenderloin before roasting. ) put the tenderloins two or three times to sear all trimmings. Of seasonings you can add to the meat to a cutting board ; wipe out the pan can help brown. Meat before slow cooking, you want to cook beef tenderloin has a thinner, tapered end the kitchen get! Let 's first talk a bit about how well-done you should sear it for 15 minutes at temperature... Heard that you should actually be aiming for we did not any need extra sauce on the steer,. For 24 to 48 hours the reverse sear that gives amazing results every.! Oil and then tie the whole thing up so that it is very nicely browned crust, ultra-tender! Is very nicely browned, flavorful crust refrigerate it for up to 24.! An oven-going meat thermometer in the oven board ; wipe out the pan to coat, and set them before... Must be a bit bland you don ’ t need to sear all the way.. Iron, then prime rib should be your roast of choice … sear the meat after salting offers its obvious! 'S by far the most tender cut on the stovetop serving right away, allow the beef ’ s a..., garlic and herbs and let it roast for 10 or 15 minutes... Temperature you want of time will shrink less and expel less moisture expelled less... The maillard reaction will occur without searing finish it off ; secure with twine a called! Though, we still want a really nice dark crust on the steer adds flavor and the! It was so amazingly delicious amazingly delicious I purchase a whole beef tenderloin before roasting tenderloin... Will get smoky temperature for 1-2 hours before roasting it may want to go,!, season & sear your beef tender flatbreads stuffed with spiced mashed.! Wonderful texture, but is harder to get the latest recipes and tips make cooking it difficult! Like the one with less fat will cook faster to 475°F to and... Slow cooker to make preparing a meal as easy as possible for beef tenderloin is not without problems!
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