This perfect Reverse Sear Beef Tenderloin is just the thing you want to make (and eat!) for the most special of occasions and holidays. It will certainly impress with lots of "wow" factor, but with very little stress or mess to deal with!
Course: Main Course
Keyword: best beef tenderloin recipe, holiday beef tenderloin, how to cook beef tenderloin, reverse sear beef tenderloin, reverse sear beef tenderloin recipe, reverse sear steak recipe, slow roasted beef tenderloin
Author: Whitney Reist | Sweet Cayenne
For the beef tenderloin:
1(2-pound)beef tenderloin, trimmed (you can purchase pre-trimmed)
1tablespooncoarse Kosher salt
2tablespoonsneutral oil with a high smoke point, such as peanut or canola
For the horseradish cream:
½cupsour cream (I used light)
1tablespoonfreshly-squeezed lemon juice
3tablespoonsprepared or freshly grated horseradish, plus more to taste for extra heat
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. If it has a thinner side on one end, tuck it in and tie it onto the thicker portion of the beef. Place the tenderloin on a wire rack inside of a baking dish. Evenly distribute the salt onto the beef, pressing it into the sides, ends and all around. Place the baking dish into the bottom fridge uncovered (away from other foods), and let the tenderloin rest for 8-24 hours.
When ready to cook, remove the tenderloin from the fridge. Preheat the oven to 200℉. Transfer the beef and wire rack onto a baking sheet or roasting pan. Insert a probe from a digital thermometer into the center of one of the ends of the tenderloin, leaving the thermometer portion outside of the oven. Roast the tenderloin until it reaches an internal temperature of 120℉. This will take 1 hour and 30 minutes to 1 hour and 45 minutes for a 2-pound tenderloin.
While the tenderloin roasts, make sides and sauces as desired (see below for further instructions).
Once the tenderloin reaches 120℉, remove it from the oven. Let it rest for exactly 10 minutes before removing the thermometer. While it rests,place a cast-iron skillet over medium-high heat until it has a surface temperature of 600℉. 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. Use a timer - you don’t want it to overcook!
Remove the tenderloin from the pan and transfer to a cutting board. Coat it with 2 teaspoons of butter, then loosely cover with foil and let it rest for 10 minutes before slicing and serving.
For the horseradish cream:
Whisk all ingredients together in a bowl. Cover and refrigerate for at least 30 minutes and up to 1 day before serving to let the flavor develop. Transfer to a serving dish and spoon over tenderloin as desired.
For the drunken mushrooms:
Place a large heavy-bottomed skillet over medium heat. Add the butter and olive oil. Once the butter is melted, add the mushrooms in a single layer. Brown the mushrooms for 2-3 minutes on each side. Add the shallots and thyme, stirring for about a minute until fragrant. Add the marsala wine and reduce heat to a simmer. Cook for 4-6 minutes until the wine has cooked down to about 3 tablespoons. Remove from heat and stir in the mustard and cream. Season to taste with salt and pepper. Serve hot over the beef tenderloin.