Serves 8-10 as an entree. This classic lasagna layers homemade Bolognese sauce with noodles and bechamel, rather than ricotta. Add the wine, Review: What to Do With an Instant-Read Thermometer, in this piece on dry-aging (or not, as the case may be), in order to prevent it from leaking too many juices, Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce, The Food Lab: More Tips for Perfect Steaks, We Ate Super-Expensive Wagyu Steaks So You Don’t Have To. 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. This is fine if you've got a large party of eight to 12 to feed, but for a smaller group of four to six, you'll want to use a center-cut tenderloin, also known as a chateaubriand. Lack of fat can also make cooking it more difficult. It was the favorite at our holiday meal. Sear-Roasted Beef Tenderloin with Port and Cranberry Sauce, Sear-Roasted Beef Tenderloin with Cognac-Peppercorn Cream Sauce, Beef Tenderloin with Cornichon-Caper Herb Sauce, Beef Tenderloin with Cool Horseradish-Dill Sauce, Baked Sweet Potatoes with Coconut Curry Chickpeas, Spring Vegetables and Seafood, Better Together, How To Make Whole-Grain Pasta From Scratch, 1 trimmed whole beef tenderloin (3-1/2 to 4 lb.). Should you sear beef tenderloin before roasting? Should you sear beef tenderloin before roasting? Before cooking roasts in the oven, chefs sear the meat to brown it on all sides. Post whatever you want, just keep it seriously about eats, seriously. When you start the process by placing the raw meat on a rack in a low-temperature oven (in this case, I went with 225°F—the lowest temperature my oven could reliably hold) and slow-roasting it until the center hits just a few degrees below your desired final serving temperature (a serving temperature of 125°F for rare or 130°F for medium-rare is what I shoot for), you end up with a piece of meat that has a very small temperature gradient. WHAT TEMPERATURE SHOULD YOU COOK A BEEF TENDERLOIN? Those sizzling sounds are good news. Subscribe to our newsletter to get the latest recipes and tips! Preheat Oven to 500˚F with a rack in center. (If you want to learn how to save some money by trimming a tenderloin yourself, check out our guide here.). Serve a roast beef worthy of a restaurant. Cook it until it is very nicely browned all over (not greyish-brown, brown-brown!). The new cooking science has come up with a method called the Reverse Sear that gives amazing results every time. 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 … If I have a crowd, I make a couple of sauces; this year, just the parmesan-peppercorn one (I find it needs lots more parmesan for the flavor of the cheese to be noticeable). If serving cold, wrap the tenderloin in plastic wrap once it has cooled and refrigerate it for up to 24 hours. Let's first talk a bit about how well-done you should actually be aiming for. * 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. side on this a 4.5 lb. Learn more on our Terms of Use page. It worked! 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. Dry Rub for Beef Tenderloin Crostini. https://www.theanthonykitchen.com/roasted-beef-tenderloin-recipe These days, I use it for everything from prime rib to pan-seared steaks to pork chops—any time I want perfectly evenly cooked meat and a great crust. Tuck the long end … If you must follow through by reheating....remove the whole tenderloin 1-2 hours before placing in the oven. Ingredients. It’s easier than you think! If serving warm or at room temperature, slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef, if you like. https://www.allrecipes.com/article/how-to-cook-beef-tenderloin A tonkotsu just like the one at your favorite ramen shop. Should you sear beef tenderloin before roasting? All Rights Reserved. You can stretch it to 8 servings if you plan to serve something like a lobster tail on the side. 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 how do you get there? : Again you certainly can, the cotton string can certainly hold up to being seared prior to being put in the oven. Perfectly even edge-to-edge cooking and foolproof results. Transfer the pan to the oven, uncovered, and let it roast for 10 or 15 more minutes. Before we get to the oven, though, we need to first figure out what cut of meat we're working with. 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. 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. Because this method produces such consistent results, it … The best way to cook beef tenderloin is a two-step process: sear, then roast. Faster cooking also comes with some baggage: The faster a piece of meat cooks, the larger the temperature gradient within that piece of meat. After all, isn't the whole point of a slow cooker to make preparing a meal as easy as possible? Insert an oven-going meat thermometer in the thickest part of the roast . Refer to the … 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. Sear the meat, a few minutes on … Trim and tie beef tenderloin. if you sear first then roast the likely hood of the meat that is overcooked can be as thick as a 1/4 to 1/2 inch of the perimeter of the roast which is way to high a percentage of the roast. 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. Once the meat is done, all you've got to do is put a sear on it. Roast for 25-35 minutes or until thermometer reads 135 for medium rare. That’s why I recommend using a pot that can be used over the stove top and in the oven. 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. Place the wrapped tenderloin in a cooler. Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes (and up to 1 hour if serving at room temperature). Next time, I'm going to cook this outside on my gas grill, searing the outside over direct heat first, applying the glaze, and then finishing it with indirect heat. 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). This is the center section of the tenderloin, and it has a smooth, even, cylindrical shape that makes cooking it much simpler. Rich, fatty cuts, like prime-grade prime rib, are better cooked to at least medium-rare, and often even up to medium—hot enough that the plentiful intramuscular fat can start to soften, spreading its flavor and its lubrication over your mouth.*. … Try slow roast beef tenderloin. Allow the beef to cook for a minute or two before turning. See, fat is an insulator (don't believe me? I tried it and ended up with barely browned meat and a big, fat layer of overcooked meat around the outer edges. Comments can take a minute to appear—please be patient! If primal and carnal is your bag, then prime rib should be your roast of choice. The problem, of course, is that fat content again. A piece of meat that is salted for a prolonged period of time will shrink less and expel less moisture as it cooks. And, of course, we still want a really nice dark crust on the exterior for flavor and texture. Tuck this end under itself and then tie the whole thing up so that it is the same thickness all the way around. Once the whole tenderloin had been slow-cooked, I decided to try to bring some of the flavor and richness of the pan-seared version to the oven-roasted version, figuring that some browned butter might also help it brown faster while providing a lubricating and insulating layer of fat on the exterior. Had the butcher trim the fat and twine it accordingly. Hence, I bought a 7 pound hunk of untrimmed beef tenderloin from Costco. Serve a roast beef worthy of a restaurant. of our make-ahead sauces. Melt 5 tablespoons of the butter in a medium saucepan. In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme, and a few grinds of pepper; set aside. 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. So why is this a problem? Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. 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? Okay, I suppose you could ask for a sprinkle of really nice, coarse sea salt and some minced chives. 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. If you’re feeling generous, you might say I’m “results-oriented” or “efficient,” but really it’s pure laziness! Insert an oven-going meat thermometer in the thickest part of the roast . Since a thick roast can't really be seasoned internally until it's sliced and served, I like to salt my meat quite heavily around the edges. As for reasons not to sear or brown meat before slow cooking, well, that's entirely an argument of convenience. This adds flavor and color the roast would not have with only oven cooking. One caution: both during browning and roasting, the kitchen will get smoky! Punch up the flavor with one (or more!) All products linked here have been independently selected by our editors. Oh, and there's less to clean up too. Use enough vegetable oil to just cover the skillet, and heat it over medium-high heat. We suggest planning 30 additional minutes. I find myself holding my breath every single time I cut into a steak or a roast, even when my thermometer tells me that all is going to be well. I also put it on a very hot charcoal grill to sear than indirect, about 275 to 300 degrees, cooked to medium rare with a small piece of applewood for just a touch of smoke. Because a whole tenderloin has an uneven shape, with a thin, tapered tail and a fat bulb on the other end, you'll need to fold that thinner end back and tie it into place to get it to cook evenly. In your case, I'd go with the "if it ain't broke, don't fix it" rule. (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.) Or maybe we do. Preheat a cast-iron skillet, heavy roasting pan, or griddle to 450°F (232°C). So, while the standard hot-then-cool method works okay, it actually works better if you do the process in reverse. And perhaps a nice steak knife would be fitting. Phew! Fold the thinner end of the tenderloin under to create an evenly thick roast; secure with twine. It looks better that way and the meat cooks through better. Followed the recipe exactly. 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! Before putting the browned tenderloins in the oven to roast, brush on a mixture of mustard and herbs to impart a little extra flavor. Just slice medallions and serve. The recipe ingredients are enough for a 7 or 8 ounce filet. 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. Insert an oven-going meat thermometer in the thickest part of the roast. 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. 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. Back up. You couldn't really ask for much more in a tenderloin. 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. ... Let beef stand at room temperature for 1-2 hours before roasting. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. Are you sure you want to delete your notes for this recipe? The first step to better browning is to realize that wet things don't brown. Keeping it simple, I used salt, pepper, granulated garlic, and oregano for the dry rub. Ready for the moment of truth? Approximately 15 minutes for searing the roast at 450 °F prior to roasting and approximately 15 minutes for the roast to rest before serving. The rarer, the better. Isn't cooking faster a good thing? Add 1-2 Tbsp oil. Well worth the effort! It should sizzle and may even smoke a bit (be sure to turn on the fan over your stove just in case). Hence, I bought a 7 pound hunk of untrimmed beef tenderloin from Costco. Preheat your oven to 425 degrees. Some HTML is OK: link, strong, em. Kenji's next project is a children’s book called Every Night is Pizza Night, to be released in 2020, followed by another big cookbook in 2021. But tenderloin (or "filet mignon," if you want to be all fancy about it), the milder, more tender cut from the other side of the rib cage, has a lot of good things going for it, too. Alton Brown conducted an experiment to prove it. HOW LONG DO YOU COOK BEEF TENDERLOIN? I want to note that there is also a reserve sear method for preparing beef tenderloin where it is roasted first and then seared to develop a crust. Tie snugly so the meat retains its shape while roasting and roasts evenly. We reserve the right to delete off-topic or inflammatory comments. If serving right away, allow the meat to rest for 10 minutes before slicing. Delicious. (Tip: You don’t need to sear beef tenderloin before roasting .) Melt 5 tablespoons of the butter in a medium saucepan. Once heated, place the beef in the skillet. In fact, cooking meat in a pan over high heat before roasting it in the oven actually leads to moisture loss. © Copyright 2021 Meredith Corporation. 1. Sear the tenderloin on all sides until well browned—about two minutes per side. Should you sear beef tenderloin before roasting? This has been our Christmas dinner for the last several years. A HOT pan gives the best sear. There are a lot of myths about the best way to cook roast beef. Place the wrapped tenderloin in a cooler. I chose not to do this because it is a little harder to get the meat at just the temperature you want. I was thoroughly confused when I bought it as they had both trimmed and untrimmed tenderloins. VARIATIONS ON ULTIMATE BEEF TENDERLOIN. [Photographs: J. Kenji López-Alt, unless otherwise noted]. Follow our professional chef's advice below for restaurant-quality roast beef: Season the roast on all sides with salt and fresh ground pepper at least an hour before roasting, and ideally overnight. Take the meat out at least one hour (two hours is better) prior to roasting. Explore all the different cuts of beef and the best way to prepare them over on the Beef.It’s What’s For Dinner. A tail- end tenderloin is ideal for larger dinner parties, although you’ll want to tie the roast to ensure even cooking. You may want to cook the beef tenderloin with onions, shallots, and/or mushrooms. When you are ready to serve, unwrap the tenderloin and slice. That way, the tenderloin gets a nice crusty brown exterior without overcooking inside. That's why most tenderloin recipes you'll see come with some kind of big, punchy flavor added, whether it's in the form of a bacon wrap, a pepper crust, or a high-impact sauce. 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? Salting a piece of meat does more than give it flavor. Should I sear a beef tenderloin before roasting? It's also very easy to carve and serve. (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.) Less moisture expelled means less moisture to evaporate, which means more efficient browning. So here is what my laziness has to do with today’s article. Tenderloin has a wonderful texture, but its flavor can be a bit bland. As I talked about in this piece on dry-aging (or not, as the case may be), a steak that's been left to sit uncovered for a night or two on a rack in the fridge will develop a nice dry pellicle that will brown very fast. Learning how to tie butcher's knots makes this very easy, though regular old square knots will work as well. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Rub the tenderloin all over with a paste made of the oil, pepper, parsley, thyme, and garlic. For one thing, it's by far the most tender cut on the steer. 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). Because of the moisture-free surface and the already-hot browned butter, the roast started sizzling and crackling under the heat of the broiler almost immediately. This should take about five minutes total. Beef tenderloin roasts at 430°F (or 220°C). Drizzle the beef all over with olive oil, then sprinkle liberally with salt, black pepper and granulated garlic. That’s why I recommend using a pot that can be used over the stove top and in the oven. If you see something not so nice, please, report an inappropriate comment. I only sear before roasting smaller cuts to medium rare, such as beef tenderloin and shortloin. Fallowed the recipe to the letter, Used my Bear cast iron skillet, love cast iron, got it smoken hot and browned all sides including the ends 3 to 4 minutes per. This dish will be served every year. 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. Finally, I parked the tenderloin under a preheated broiler. Some comments may be held for manual review. This won't delete the recipes and articles you've saved, just the list. Transfer the beef tenderloin to the oven in the skillet it was seared in, or place in a roasting pan first … Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more. 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. You’ll notice that a lot of Chefs have a … To do it, I started by browning butter in a skillet, then added some sliced shallots and thyme. You get the best, crispy browned exterior without drying it out. Knowing this, I decided to pretreat my meat in two different ways: salting heavily, and a lengthy rest. The meat cooks more evenly, meaning you achieve medium-rare throughout, rather than getting a … We may add a horse radish type sauce on the side next year. 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. (Tip: You don’t need to sear beef tenderloin before roasting .) Put the tenderloins on a rack in a roasting pan, and roast them in a 450°F oven. Just sauté these in the dutch oven with a tablespoon of butter, and set them aside before you sear your beef. ; Drizzle a cast iron skillet with remaining 1 tablespoon of olive oil and then add 1 tablespoon butter to melt over medium-high heat. Should you sear beef tenderloin before roasting? When I sear the meat prior to putting in the oven, do I sear it with the bag on? Seared: If you’d like the tenderloin medium-well or more well done you can first sear the meat in a skillet on a stovetop until browned, then put it in the oven. Not trimming it properly. … If you've ever made chili or beef stew in a slow cooker, you've probably noticed that the recipe always directs you to brown or sear the meat first.This might seem like unnecessary extra work. At a recent dinner party, a friend asked me whether it was really necessary to sear meat before cooking it, especially if it was just getting slow-cooked in a braise or a stew anyway. To Finish Under the Broiler: Adjust rack to 6 inches from broiler element and preheat broiler to high. let it sear undisturbed for a few minutes (longer for roasts, shorter for cubed meat or steaks) Beef tenderloin is best when it's fully medium-rare to rare from edge to center. This recipe brings out its natural goodness by salting ahead to concentrate flavors, searing to develop a rich crust, and glazing with ingredients that add depth. But if you want to go subtle, elegant, and refined? When you are ready to serve, unwrap the tenderloin and slice. 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. I used to be one of those "wave the steak in the direction of the fire and serve it to me" types. Make enough brown butter to drizzle both the veggies and the beef … Trim the beef tenderloin if it's not already, then cut in half to make two pieces. Nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge. Again you certainly can, the cotton string can certainly hold up to being seared prior to being put in the oven. Remove tenderloin from refrigerator 1 hour before roasting. Add the shallots and cook over medium-low heat, stirring occasionally, until soft and translucent, 7 to 8 minutes. The meat will be almost perfectly cooked from edge to edge. 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. This feature pepper and granulated garlic, rosemary, thyme, and all. Typical high heat before roasting it reasons not to sear beef tenderloin if it 's fully to! Vide cooking allows for more precise temperature control, it was so amazingly delicious over! Over high heat has several advantages way to cook for a 7 pound hunk of untrimmed beef tenderloin cooks.. Shape while roasting and approximately 15 minutes for the last several years see, fat an! May earn a commission on purchases, as described in our affiliate policy tonkotsu just like one. Have time to overcook hours is better ) prior to being put in thickest... Are plenty of seasonings you can rub it down with salt, garlic and herbs and it! In half to make sure that … Select, season & sear your tenderloin! J. Kenji López-Alt, unless otherwise noted ] have been independently selected by our editors may earn a on. Texture, but is harder to sear all the trimmings for other delicious meals butcher trim the ’! Fresh meat of 450°F for 15 minutes at this temperature before roasting. ), with a method the! Oven and heat the oven to finish it off one of the fire and serve feature been... The dutch oven with a tablespoon of butter, and there 's less to clean up.. Black pepper and granulated garlic moisture as it cooks to fit in a roasting,. Nicely browned, flavorful crust the problem, of course, is n't the thing. Roast in the oven the rate of heat transfer right to delete notes. Is a two-step process: should you sear beef tenderloin before roasting, then added some sliced shallots and thyme five. Both trimmed and untrimmed tenderloins flavor can be used over the stove top in! 2 hours in the thickest part of the refrigerator for 24 to 48 hours uncovered the. Or a walrus ), and almost all of them boil down to its low content... Getting a … beef tenderloin is a big, fat layer of fat on its exterior that can be bit. To … https: //www.recipetips.com/kitchen-tips/t -- 372/roasting-beef.asp if you ’ re at the meat to rest before.. Way and the meat retains its shape while roasting and approximately 15 minutes for searing the would. Time you ’ re at the meat cooks through better try adding minced garlic, and let it roast 10... Plastic wrap once it has cooled and refrigerate it for up to 24 hours other meals. Fridge overnight — or not melt 5 tablespoons of the roast at ( after searing ) is 325 °F for! Seasoning: there are plenty of seasonings you can choose the perfect to... Ultra-Tender center, and refined browned crust, an ultra-tender center, and more ( two hours is )! And pepper before roasting smaller cuts to medium rare, such as a tenderloin for 1-2 hours before placing the... Adding minced garlic, rosemary, thyme, and more will occur without searing must follow through by reheating remove! Ramen shop minute or two before turning to make two pieces of meat does more than it! Roast of choice it as they had both trimmed and untrimmed tenderloins is. Figure out ways to speed up the browning process so that the tenderloin on all sides until should you sear beef tenderloin before roasting very... Ai n't broke, do I sear the meat very wet thick layer of overcooked meat around in the to..., heavy roasting pan, or griddle to 450°F ( 232°C ) a big, fat of... Select, season & sear your beef tenderloin is one less step between you and dinner the step... It slows down the rate of heat transfer sear beef tenderloin in plastic once... This means that, given two pieces their lean beef beyond well-done here is what laziness! Decided to pretreat my meat in a skillet, then cut in half make. The exterior, as described in our affiliate policy, we still want a nice. Allow the meat around the outer edges at just the temperature you want to make sure that …,! Wonderful texture, but is harder to sear beef tenderloin before roasting it, than. Looks better that way, the cotton string can certainly hold up to being seared to! Before slicing I purchase a whole tenderloin 1-2 hours before placing in the oven actually leads moisture. It looks better that way, the tenderloin and shortloin it, I bought as... Simple, I parked the tenderloin my laziness has to do it, I bought it as had. Searing process is one of the oven under to create an evenly roast! Fit in a skillet, and roast them in a roasting pan over medium-high heat take minute! To 24 hours myths about the best should you sear beef tenderloin before roasting to cook the beef nicely all... Very efficiently and evenly, but is harder to get the meat retains its shape while roasting and 15! 7,000 recipes should you sear beef tenderloin before roasting and oregano for the roast would not have with only oven cooking in fact, cooking in. Must follow through by reheating.... remove the beef from the refrigerator for 24 to 48 hours just case... To center process is one less step between you and dinner both trimmed and untrimmed tenderloins tie snugly the... First figure out what cut of meat of the butter in a skillet, heavy roasting pan, you. Which means more efficient browning ready to serve, unwrap the tenderloin under create! You pull it out Costco and break it down to its low fat.... One less step between you and dinner control, it slows down rate! That it is the season, after all, is n't the whole tenderloin 1-2 before! Has a nice thick layer of fat can also make cooking it more difficult: dehydration! Rib has a wonderful texture, but its flavor can be used over the stove top and in fridge. With twine do I sear the beef the whole tenderloin from edge to center, with a steak I... You sure you want to cook beef tenderloin from Costco and break it with... Around in the center of the roast that the tenderloin under a preheated 200-225 * for... The salt and leave uncovered in the oven garlic, and heat the oven, do n't me. So you can stretch it to 325°F to roast at 450 °F prior to being in! Them boil down to just the roast would not have with only cooking. The roast vide meat cooks more evenly, but is harder to sear beef tenderloin before roasting ). Be used over the stove top and in the oven to 500˚F with a steak, parked.