Beef Tenderloin Butter Sear (Print-Friendly Format)
Rich, slow-baked beef tenderloin seared in garlic butter for an elegant, crowd-pleasing centerpiece.
# Ingredients You’ll Need:
→ Beef
01 -
2.27 kg trimmed beef tenderloin
→ Seasoning
02 -
Kosher salt, to taste
03 -
Freshly ground black pepper, to taste
→ For Searing
04 -
15 ml vegetable oil
→ Compound Butter
05 -
85 g unsalted butter, cut into 14 g pieces
06 -
6 sprigs fresh thyme
07 -
2 sprigs fresh rosemary
08 -
6 garlic cloves, peeled and lightly crushed
# How to Make It:
01 -
Halve the beef tenderloin into two equal roasts. Using kitchen twine, tie each piece securely at 2.5 cm intervals, tucking any thin ends underneath to ensure uniform thickness.
02 -
Season both roasts generously with kosher salt. Position on a wire rack over a rimmed baking sheet and refrigerate uncovered for 12 to 24 hours to promote dry brining.
03 -
Preheat oven to 150°C. Insert an oven probe thermometer into the thickest part of one roast. Transfer the roasts on the rack to a clean, foil-lined baking sheet. Season all sides evenly with black pepper.
04 -
Bake in the preheated oven until the internal temperature reaches 52°C for medium-rare or 54°C for medium, approximately 60 to 100 minutes depending on thickness. Check both roasts for doneness.
05 -
Remove the tenderloins from the oven and allow them to rest at room temperature for 10 minutes, keeping them uncovered.
06 -
Heat vegetable oil in a cast iron skillet over medium-high heat. Pat tenderloins dry with paper towels. Sear each roast for 1 to 2 minutes per side, rotating to brown all 4 sides evenly.
07 -
When the final side is being seared, add butter, garlic, thyme, and rosemary to the skillet around the tenderloins. Continue to baste and cook until the butter is browned and garlic is aromatic, about 1 minute.
08 -
Transfer tenderloins to a cutting board and remove kitchen twine. Strain the aromatic butter and reserve. Slice beef into 1.25 cm slices, arrange on a platter, and drizzle with the infused butter. Finish with additional salt and pepper if desired.
# Extra Tips:
01 -
Allowing the beef to rest uncovered in the refrigerator overnight enhances flavor and promotes surface drying for optimal browning during searing.
02 -
Use a probe thermometer for precise temperature control; individual roast thickness may affect timing.