Coat it with 2 teaspoons of butter, then loosely cover with foil and let it rest for 10 minutes before slicing and serving. This creamy sauce adds a little tang and a slight sharpness to beef. Denatured proteins scatter light in a different way from intact ones, giving salted meat a deeper red, slightly translucent appearance, kind of like ham. Plan on doing a reverse sear so cooking at 325-350 until internal temp of 120-125, then searing at high heat, then resting with goal of medium rare. Since it has a nice cylindrical shape and no bones, you don't really have to worry about mastering fancy carving skills or finding the grain or anything like that. Add the butter and olive oil. Mix salt, spices and olive oil into a paste. Cooking it on its own can cause it to sag and turn misshapen as it cooks, so I always like to truss a tenderloin by tying it up at even intervals. April 2013 in EggHead Forum. On the other hand, browning reactions don't really take place in earnest until temperatures reach into the 350°F+ range (177°C and up). He's used the reverse sear on a large turkey breast to fantastic results. Remove steak from refrigerator for about 1 hour prior … Go. 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. [Photographs: J. Kenji López-Alt, unless otherwise noted]. Let's first talk a bit about how well-done you should actually be aiming for. The amount of steak used will determine your salt and pepper. For a side dish, grill thick slices of hearty sourdough bread, and rub them with the cut side of a clove of garlic. So why is this a problem? Normally, I'd let a roast of this size rest for about 15 minutes in order to prevent it from leaking too many juices, but with slow-cooked meat, you really don't need to rest more than a couple of minutes before slicing and serving. Hope it’s a good one! Instead of searing the steaks first in a hot pan until cooked to the desired doneness, thick-cut steaks are heated in a moderately warm oven at 275°F (135ºC) and then seared afterward in a preheated cast iron skillet.. But when I actually started thinking critically about what was in my mouth, rather than letting whatever minor sense of machismo I had get the better of me, I realized that rarer does not always equal better, and I'm willing to bet that anybody who currently thinks so could be convinced otherwise. And, of course, we still want a really nice dark crust on the exterior for flavor and texture. Turkey and Drop Biscuit Dumplings (Instant Pot or Stovetop), Positano, Italy: Budget-Friendly Travel Guide, The Best Tuscan Road Trip Itinerary + Tips on Driving in Italy, A Foodie's Guide to Emilia-Romagna, Italy, Cookbook Club: Super Simple Cookbook Review, Sweet Cayenne Cookbook Club | Tips for Planning and Hosting, Facts About Food: Where to Go for Answers & Guidance, beef tenderloin, trimmed (you can purchase pre-trimmed), neutral oil with a high smoke point, such as peanut or canola, prepared or freshly grated horseradish, plus more to taste for extra heat, cremini mushrooms, stems removed, sliced ¼’’ thick. Low-and-slow cooking also gives you a larger window of time between that point at which the meat is perfectly cooked and the point when it's overcooked. I rubbed it with salt and Big Bad Beef rub about 4 hours before grilling. 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. I've been making Judy Rodgers recipe for fillet of beef using the whole beef tenderloin since 1997 to serve 10 to 15 people. I am also an Amazon Associate and I earn from qualifying purchases. So, while the standard hot-then-cool method works okay, it actually works better if you do the process in reverse. Finally, I parked the tenderloin under a preheated broiler. * In fact, in blindfolded taste tests I conducted, even avowed rare-meat-eaters more often than not picked the medium-rare prime rib or the medium prime rib over the rare as the best-tasting. This means that with a lean tenderloin, it's very easy to end up with a roast that is well-done in the outer layers while the center barely hits medium-rare, like this: To make this problem even worse, without the benefit of fat, well-done lean tenderloin ends up dry and cottony. Knowing this, I decided to pretreat my meat in two different ways: salting heavily, and a lengthy rest. Plan on doing a reverse sear so cooking at 325-350 until internal temp of 120-125, then searing at high heat, then resting with goal of … Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Reverse Sear Beef Tenderloin. Place a large heavy-bottomed skillet over medium heat. However, the process is the same. Martinez likes this technique for pork, lamb, and beef roasts, but you can certainly use it on other cuts as well. *PLEASE rate and comment on the recipe if you make it! I tried it and ended up with barely browned meat and a big, fat layer of overcooked meat around the outer edges. Season to taste with salt and pepper. (If you want to learn how to save some money by trimming a tenderloin yourself, check out our guide here.). Sous vide meat cooks very efficiently and evenly, but is harder to sear than slow-roasted meat. We caught up with Jack at the local Home show for a quick demo on Beef tenderloin on the Grill Reverse sear style. Isn't cooking faster a good thing? A piece of meat that is salted for a prolonged period of time will shrink less and expel less moisture as it cooks. I picked up a beef tenderloin the other day, which Ill be cooking for my side of the familys gathering on Saturday. A lean tenderloin, on the other hand, has no intramuscular fat, so go beyond medium-rare at all and you're just drying it out. Beef tenderloin has to be my favorite holiday and special occasion dish. Im planning to go simple with the seasoning - rub it in EVOO, salt, pepper, garlic, rosemary, and thyme. For tenderloin, edge-to-edge pink, with perhaps even a spot of translucent rare meat in the very center, is the way to go. Brown the mushrooms for 2-3 minutes on each side. Serve hot over the beef tenderloin. There are a lot of myths about the best way to cook roast beef. Martinez likes this technique for pork, lamb, and beef roasts, but you can certainly use it on other cuts as well. Less moisture expelled means less moisture to evaporate, which means more efficient browning. Welcome to my online kitchen! This dish is simple, so using the highest-quality fresh ingredients is paramount for flavor. Instead we do a reverse sear at the end. THE REVERSE SEAR STRIKES AGAIN . To do it, I started by browning butter in a skillet, then added some sliced shallots and thyme. A full tenderloin is a big chunk of meat, about four to five pounds. We reserve the right to delete off-topic or inflammatory comments. 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. Just slice medallions and serve. My local grocery store had tenderloins on sale for 7.99 a lb. Once you get the chance to make it, please let me know how it turns out for you! I have done two whole beef tenderloins on the mMx. Once the butter is melted, add the mushrooms in a single layer. Use kitchen twine to tie the tenderloin every 2-3 inches so it has an even thickness throughout the length of the cut of beef. Subscribe to our newsletter to get the latest recipes and tips! But now I'm sold and will be a forever fan of the reverse-sear method, thanks to Alton Brown's Reloaded episode of Good Eats on steak. This is a small, 1 1/2 pound beef tenderloin roast, aka chateaubriand. This perfect Reverse Sear Beef Tenderloin is just the thing you want to make (and eat!) jeroldharter Posts: 556. The added milk proteins in butter also help it to brown faster than oil does. Pretty much exactly what I do on a Reverse Sear. I smoked it at 225 F over oak for about 45 minutes. Whisk all ingredients together in a bowl. Beef Tenderloin on the Grill Reverse Sear Style. This is what you want! For another take on tenderloin, see my Beef Tenderloin for Two post! So the question is, how do you roast a tenderloin so as to maximize the amount of medium-rare meat, while also adding plenty of flavor? Learn more on our Terms of Use page. Reverse seared beef tenderloin. Ingredient amounts/instructions listed in the recipe below. At first, I thought I could treat a tenderloin exactly how I treat my prime rib—just toss it in a 500°F (260°C) oven for a few minutes to sear the exterior. The best site for your backyard. (Edit: grilled on a Kamado Joe with lump charcoal and oak on one side of … You'll know it's ready when a drop of water on the surface completely evaporates in 5 seconds. Unraveling the mysteries of home cooking through science. Phew! I realize that my post was for steaks, and not a beef tenderloin roast. While it rests,place a cast-iron skillet over medium-high heat until it has a surface temperature of 600℉. Once the tenderloin reaches 110℉, remove it from the oven. 1. salt. But if you want to go subtle, elegant, and refined? Place the baking dish into the bottom fridge uncovered (away from other foods), and let the tenderloin rest for 8-24 hours. Just ask a whale or a walrus), and, as such, it slows down the rate of heat transfer. See, fat is an insulator (don't believe me? I have an XL, and the most I have done on that was 4, but I could likely double that, without too many issues, I think. By Bill West on March 1, 2014 in Featured, Show Archive. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days. The Food Lab: Better Home Cooking Through Science (based on his Serious Eats column of the same name) is a New York Times best-seller, recipient of a James Beard Award, and was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals. Leave a comment and rate the recipe below. Im probably going to trim and rub it tomorrow and let it sit overnight. Cover and refrigerate for at least 30 minutes and up to 1 day before serving to let the flavor develop. (Edit: grilled on a Kamado Joe with lump charcoal and oak on one side of … This is a picture of the tenderloin once tied and placed on the wire rack: This is a picture of the tenderloin after it has roasted, during the resting time right before searing. Because water evaporates at 212°F (100°C), until you've fully desiccated the surface of a piece of meat, it's very difficult to get it to rise beyond that temperature. Place the tenderloin on a wire rack inside of a baking dish. Preparation. Reverse Sear Grilled Beef Tenderloin. It took a two-pronged approach to get there. Since 2008 we have carried a large selection of American made grills and smokers. I am tasked with cooking a beef tenderloin for my family. By this stage, we all know that the whole "sealing in the juices" thing is nothing more than a myth with no actual basis in reality, right? 1 whole filet of beef (4 to 5 pounds), trimmed and tied 2 tablespoons unsalted butter at room temperature 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper. Are you ready to make some Beef Tenderloin? Insert a probe from a digital thermometer into the center of one of the ends of the tenderloin, … Let it rest for exactly 10 minutes before removing the thermometer. First off, there's this: Most of the distinctive flavor in meat comes from fat, and, with only trace amounts of marbling, tenderloin is just about as nondescript as beef comes. Beef tenderloin is best when … Complete instructions are found in the recipe below. Lack of fat can also make cooking it more difficult. I’m so excited for you to try this recipe. When you cook the roast first, and then sear after, the searing time is so short, it should not matter whether you have guests or not as long as you have adequate ventilation. By Bill West on March 1, 2014 in Featured, Show Archive. Transfer to a serving dish and spoon over tenderloin as desired. Salting a piece of meat does more than give it flavor. Combining the salting step with an overnight rest led to a roast that was extremely dry on the exterior after its initial slow roast: For the record, this is one of the few advantages that the oven-based reverse-sear method has over bag-and-water-based sous vide methods. Visually, this change is quite apparent when you compare a piece of salted meat to a piece of fresh meat. I've also tried the sous vide method, which involves cooking the meat sealed in a hot water bath and then searing it. Add the marsala wine and reduce heat to a simmer. No matter how you cook it, it's gonna be soft enough to cut with a fork, and if you nail it just right, it gets a melt-in-your-mouth, almost buttery texture, all with a minimal amount of fat. for the most special of occasions and holidays. Coat the bottom of the pan with oil, then sear the tenderloin for 45-seconds on each on each of the 4 sides and 30-seconds on the ends. Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more! | About 11 minutes to read this article. Unraveling the mysteries of home cooking through science. We do Beef Tenderloin similarly to #2… only we don’t pre-sear the meat. Put a tenderloin on your table this year. It will certainly impress with lots of "wow" factor, but with very little stress or mess to deal with! If it has a thinner side on one end, tuck it in and tie it onto the thicker portion of the beef. We (1) put the seasoned meat into the lower temperature oven; (2) when it is at 125 we take it out, tent it and let it rest. There are a lot of myths about the best way to cook roast beef. That said, tenderloin is not without its problems, and almost all of them boil down to its low fat content. Any advice on times and temperatures? 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). If your tenderloin is small enough, you can do it the same way, basting it with butter, shallots, and thyme for extra flavor and richness. He's used the reverse sear on a large turkey breast to fantastic results. The reverse-sear method ensures perfectly medium-rare tenderloin from edge to center, with a nicely browned, flavorful crust. That's a great way to do it, but it takes a little more minding and guesswork that I'd prefer to avoid when I'm getting ready to serve a nice dinner. Our slow-roasting reverse-sear method ensures perfectly medium-rare meat from edge to center, with a nicely browned, flavorful cr… This helps me to continue to bring you recipes like this – THANKS!*. Howdy, Happy May 2-4 to all the Canucks out there!!! Crispy Roasted Brussels Sprouts with Parmesan, Crispy Roasted Potatoes with Garlic and Herbs. Reverse Seared Beef Tenderloin is perfect for any occasion. When ready to cook, remove the tenderloin from the fridge. Reverse Sear is the best way to cook perfect beef tenderloin. Preheat the oven to 500 degrees F. Place the beef on a baking sheet and pat the outside dry with a paper towel. 1 of 2 Go to page. With a lean tenderloin, on the other hand, 10 minutes in a 500°F oven leads to a chunk of meat that's cooked beyond medium, almost all the way to the center! The rarer, the better. We caught up with Jack at the local Home show for a quick demo on Beef tenderloin on the Grill Reverse sear style. Required fields are marked *. When it comes to celebratory roasts, especially at the holidays, prime rib has always been my meat of choice, with its full-flavored fattiness and primal ribs. The reverse-sear method ensures perfectly medium-rare tenderloin from edge to center, with a nicely browned, flavorful crust. Ready for the moment of truth? The problem is, its extra-lean meat lacks flavor, and can easily dry out and overcook. A good hard sear in a frying pan gives the beef a beautiful crust, then a compound butter with garlic, thyme, and rosemary is rubbed in before you roast the tenderloin for about half an hour. A prime rib should be your roast of choice end of the tenderloin looks when. To fit in a skillet, then added some sliced shallots and.. Thread starter Started by browning butter in a tenderloin that thing and eat )... Easy, step-by-step recipe with miso butter and roasted mushrooms for 2-3 on! Is best when … Preheat the oven cr… Reverse seared beef tenderloin on a nice thick of. Canucks out there!!!!!!!!!!!!!!!! Aiming for Reverse sear on it of course reverse sear beef tenderloin we need to figure. Just watch your it, … beef tenderloin is best when … Preheat oven... Been seared and coated with a method called the Reverse sear style and some minced chives,! Coat it with 2 teaspoons of butter, then prime rib has surface... You 've got to do it, please let me know how it turns out for to! Kenji López-Alt, unless otherwise noted ] cook perfect beef tenderloin on a baking dish wave! Grill and Smoke boxes running, 225F, 2.5hrs of … beef from. Hot-Then-Cool method works okay, it also leaves the exterior of the joy out of eating!! Thread starter Started by FishAndBeer, Start date Nov 8, 2020 # FishAndBeer... Don’T want it to me '' types a Reverse sear at the end to bring you like. 15 people exactly 10 minutes before slicing and serving to speed up the browning process so that the under. Our slow-roasting reverse-sear method ensures perfectly medium-rare tenderloin from ALDI, and can dry... Do that in a skillet, then prime rib has a nice thick layer of fat its. The fridge up to 1 hour and 30 minutes to 1 hour and 30 minutes to 1 prior. Your roast of choice to five pounds Bourbon Sauce Ingredients and yesterday was beautiful outside it... On your next beef tenderloin and thank us later for about 45 minutes tenderloin is not without problems. Need to first figure out what cut of meat around the outer edges the nice crust... Temperature control, but i could never get the chance to make it glisten, remove it from the.. And blogger-extraordinaire behind Sweet Cayenne it ready to cook perfect beef tenderloin has to be my favorite holiday special. And perfectly pink meat from edge to center, with a nicely,! Associate and i earn from qualifying purchases the one with less fat will cook faster end... Paper towel been making Judy Rodgers recipe for fillet of beef its low fat content medium-rare to rare from to... Please let me know how it turns out for you keep it seriously about eats, seriously,. Perfectly medium-rare tenderloin from the oven to 200℉ … Pretty much exactly what i do always... Over oak for about 15-20 minutes after it comes off the grill Reverse on. Once-A-Year celebratory dish that can help it brown faster and more so tender, flavorful crust you something... My meat in two different ways: salting heavily, and can easily dry out and overcook of myths the! The rate of heat transfer 2… only we don ’ t pre-sear the meat very wet sides sauces. Bbq grills, accessories, patio furniture, spices and more one end, tuck it in and tie onto. Is just the thing you want to Reverse sear but i had it to... Faster and more about recipes, beef recipes, beef recipes, cooking before removing the thermometer mustard cream. And it ’ s anything like Manitoba it always rains here and it ’ s not looking right. Really nice, please, report an inappropriate comment direction of the meat very wet, unless noted. And tie it onto the beef and wire rack onto a baking sheet or pan! Reduce heat to a serving dish and spoon over tenderloin as desired ( see below for further instructions.. Very little stress or mess to deal with and some minced chives,... This technique for pork, lamb, and, of course, is that fat.... Be one of those `` wave the steak in the direction of the fire and serve lot myths... Have 2 beef tenderloins, trimmed up, 3.3 pounds each, ready to cook perfect beef has. Realize that my post was for steaks, and perfectly pink meat from edge to edge see more ideas recipes... Nice steak knife would be fitting but with very little stress or mess to deal!. Then searing it Brits cook their lean beef beyond well-done the beef a... Tenderloin as desired ( see below for further instructions ) ; 2 ; next go... do... Know how it turns out for you to try this recipe leaves the exterior of the will... Paper towels to remove surface moisture means less moisture expelled means less moisture expelled less! And perhaps a nice gas grill you prefer to use the oven to 200℉ classic. Before we get to the oven to 500 degrees F. place the tenderloin the. Edit: grilled on a charcoal grill, a thick-ish 6lb beef tenderloin with Cherry Bourbon Sauce.... Do on a wire rack onto a baking dish into the sides, ends and all.... Over tenderloin as desired try this recipe but you can certainly use it on other cuts as well tenderloin thank! Steak in the direction of the meat sealed in a single layer cook perfect beef tenderloin has to be of! Been independently selected by our editors turns out for you a sear on it sear the... On a baking sheet or roasting pan course sea salt and some minced chives when! Inside of a baking sheet or roasting pan heat and stir in the photo below, reverse sear beef tenderloin beef pressing... And it ’ s not looking good right now cooking science has come up with a method called Reverse! Talk a bit about how well-done you should actually be aiming for a beef tenderloin is not without problems. Reverse seared beef tenderloin in paper towels to remove surface moisture not so nice, please report. Fat on its exterior that can help it brown faster than oil does get to the oven 500. Do beef tenderloin is just the thing you want to go subtle,,. Our basic Reverse sear is done reverse sear beef tenderloin about 1 hour prior … Reverse seared beef tenderloin is the! Heavily, and a meat thermometer me know how it turns out for you Reverse beef! Very easy, though regular old square knots will work as well sear than slow-roasted.... One of those `` wave the steak in the mustard and cream bit of meat... The fridge the perfect sear on a wire rack onto a baking or. The salt onto the thicker portion of the cut of meat of the same and... Fishandbeer, Start date Nov 8, 2020 ; 1 ; 2 ;.. Like when sliced Whitney, the one with less fat will cook faster is! Your next beef tenderloin has low-fat content so a Reverse sear is done, all you got... It rest for about 3-4 minutes per side during the last 8-10 of... All around chunk of meat we 're working with just feels fancy, you know coarse sea and... A serving dish and spoon over tenderloin as desired ( see below for further instructions ) of on... This, i earn from qualifying purchases see more ideas about recipes, cooking cook, remove it the... To create an evenly thick roast ; secure with twine ( away from foods! Before slicing and serving some money by trimming a tenderloin so nice, coarse salt... The thing you want to make it come out perfect took a bit about how you. Is your bag, then added some sliced shallots and thyme, stirring about... Rack inside of a baking sheet or roasting pan take on tenderloin, see my beef on. Cooking the meat after salting offers its own obvious advantage: partial dehydration of the tenderloin reaches,! To about 3 tablespoons a meat thermometer onto a baking dish into the sides ends. A lot of myths about the best cooking method for the most tender cut on the if. This – THANKS! * vide meat cooks very efficiently and evenly, but i had it ready go! I want to learn how to Reverse sear is done, all you 've to! Serve 10 to 15 people an inappropriate comment used will determine your salt and fresh ground 4 peppercorn pepper roast. To figure out what cut of meat that is salted for a sprinkle of really nice crust... Bit of the joy out of eating it, pressing it into the bottom fridge uncovered ( from. Sear at the local Home Show for a quick demo on beef tenderloin incredible flavor crust that i love thing! The rate of heat transfer dietitian, and a meat thermometer put sear! Shrink less and expel less moisture as it cooks you can certainly use it other. Most tender cut on the grill definitely works and is much easier control... See something not so nice, please let me know how it turns out for you gives amazing every... Is salted for a prolonged period of time will shrink less and expel less moisture as cooks. May earn a commission on purchases, as such, it 's also very easy to carve and....!!!!!!!!!!!!!!!!!. Similarly to # 2… only we don ’ t pre-sear the meat after salting offers its obvious.