Roast Beef Tenderloin (Reverse Sear)
Servings 6
Tender, juicy, and fork-tender, this beef tenderloin is the king of all cuts of beef!
Ingredients
- 4 pound beef tenderloin
- 2 tablespoons black pepper or to taste
- 2 tablespoons fresh rosemary chopped
- 1 tablespoon fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon brown sugar
- 2 tablespoons olive oil
Instructions
- Remove tenderloin from the fridge 60 minutes before cooking.
- Preheat oven to 225°F.
- To prepare roast, cut off fat and any silver skin. Tie the roast.
- Combine peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl.
- Dab the tenderloin dry with paper towels, rub the outside with olive oil, and sprinkle with the herb mixture.
- Place tenderloin on a rimmed baking sheet and bake until internal temperature reaches 120°F, about 60-70 minutes.
- Remove from the oven and rest 10-15 minutes. While the roast is resting, turn the oven up to 450°F.
- Place the roast back into the oven and cook until it reaches 125-130°F, about 25-35 minutes.
- Rest 10 minutes before serving.
Notes
A meat thermometer is essential for cooking meat to perfection.
Let the beef come to room temperature before roasting.
Dab dry before oiling and seasoning
Salt just before cooking
Do not overcook.
Be sure to rest before cutting.
- Rare 120 - 125°F Bight red center
- Medium Rare 130 - 135°F Dark pink center
- Medium 140 - 145°F Pink center
- Medium Well 150 - 155°F Browned center with very little pink
- Well Done 160°F
Nutrition Information
Calories: 874, Carbohydrates: 1g, Protein: 55g, Fat: 71g, Saturated Fat: 28g, Cholesterol: 212mg, Sodium: 1311mg, Potassium: 932mg, Fiber: 1g, Sugar: 1g, Vitamin A: 75IU, Vitamin C: 2mg, Calcium: 29mg, Iron: 7mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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