12/18/2025
RECIPE OF THE DAY
Reverse Seared Beef Tenderloin
đśď¸Ingredients
⢠One 2-pound beef tenderloin
⢠Coarse kosher salt
⢠High-heat cooking oil - something with a high smoke point, like peanut, canola, or vegetable oil.
⢠Butter - Rub butter on the outside of the tenderloin right after it has seared. This creates a glistening shine on the exterior of the crust and makes the meat look mouthwatering.
đśď¸Instructions
⢠Tie your tenderloin - sometimes beef tenderloins have a thinner "tail" side that you will want to tuck in and tie to the thicker portion of the tenderloin. 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. This will help it cook evenly.
⢠Place the tenderloin on a wire rack set inside of a baking dish - a wire rack is essential for allowing air to circulate under the tenderloin as it ages in the fridge and as it cooks in the oven.
⢠Salt the tenderloin - about a tablespoon of coarse Kosher salt will be used to coat the entire tenderloin - all sides and ends included. Use clean hands to press the salt into the meat as you season it.
⢠Let it cure in the refrigerator for 8-24 hours - place the tenderloin, uncovered, in the refrigerator and let it rest until you are ready to cook it. This brings some of the juices to the exterior of the meat, which ends up drying on the exterior and creates an amazing crust once seared. It also gives the salt time to pe*****te, making it flavorful throughout the entire tenderloin.
⢠Slow roast the tenderloin - transfer the wire rack to a baking sheet. Roast the meat until it reaches an internal temperature of 120 degrees F for a steak that is medium-rare once completely finished.
⢠Rest, then sear - rest the meat for 10 minutes. While it is resting, place a cast-iron skillet over medium-high heat until it has a surface temperature of 600 degrees F. You'll know it's ready when a drop of water on the surface completely evaporates in 5 seconds. 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.
⢠Rest again 10 minutes, then slice and serve!
