Photo by Lynda Balslev
When you splurge on a luxurious beef tenderloin for the holidays, consider reverse searing as the cooking method. Reverse searing is a foolproof way to respect the integrity of a rich and tender cut of lean meat. While the term may sound intimidating, it's a straightforward technique that ensures a luscious, evenly pink interior and a browned outer crust.
Reverse searing requires a long, slow cook for the meat to reach temperature, followed by a hot sear to finish and brown the exterior. The technique is simple; all you need is a meat thermometer to rely on to gauge doneness. For extra ease, you can have your butcher truss the meat for an even cook. To truss the meat yourself, trim the tenderloin of any fat and silver skin. Fold the narrow end under the filet for even presentation and truss with kitchen string in 1-inch intervals.
Begin the night before cooking: Evenly salt the meat. Then refrigerate it overnight, uncovered, to air-dry. The overnight rest allows the salt to penetrate the meat, and air-drying ensures browning when cooking. Let the meat rest at room temperature one hour before roasting. Finish with a sauce of your choice. This recipe includes a rich port wine sauce, worthy of a special meal.
Reverse Seared Beef Tenderloin With Port Wine Sauce
Active time: 1 hour
Total time: about 2 hours plus resting time
Yield: Serves: 4 to 6
1 center-cut beef tenderloin, 2 to 3 pounds
Kosher salt
3 tablespoons unsalted butter, divided, plus 2 tablespoons chilled unsalted butter
1 shallot, chopped, about 1/4 cup
1 large garlic clove, chopped
2 cups beef stock
1 cup ruby port wine
1 cup full-bodied red wine
2 rosemary sprigs
2 teaspoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
Thyme sprigs
Evenly season the meat with the salt. Place the beef on a rack over a rimmed baking sheet. Refrigerate, uncovered, for 24 hours. Remove from the refrigerator 1 hour before roasting and let stand at room temperature.
To make the sauce, melt 1 tablespoon butter in a wide saucepan over medium heat. Add the shallot and saute until soft without coloring, 2 to 3 minutes. Add the garlic and saute until fragrant, about 30 seconds more. Add the beef stock, port wine, red wine and rosemary. Bring to a boil and continue to boil until the liquid is reduced to about 2 cups, about 25 minutes.
Strain the sauce through a fine-meshed sieve into a small saucepan, pushing down on the solids to extract as much liquid as possible. Add the vinegar and bring the sauce to a simmer over medium heat. Simmer until reduced to about 1 cup and slightly syrupy, about 10 minutes. Season with 1/4 teaspoon each salt and black pepper. Taste for seasoning and set aside.
Heat the oven to 250 degrees. Place the baking sheet with the rack and meat in the oven. Roast until an instant-read thermometer inserted into the thickest part of the roast registers 115 degrees, about 60 minutes, depending on the thickness of the meat. Remove the beef from the oven and rest for 10 minutes. Carefully remove the twine.
Melt 2 tablespoons butter a large skillet over high heat. Add the tenderloin and thyme. Sear the meat on all sides until well browned and the temperature registers 125 degrees to 130 degrees, basting with the butter and thyme. Transfer the meat to a cutting board and let rest for 10 minutes.
While the meat is resting, gently reheat the sauce over medium-low heat. Whisk in the 2 tablespoons chilled butter, 1 tablespoon at a time, until emulsified (do not boil or the sauce will break). Remove from the heat.
Cut the tenderloin across the grain in thick slices. Stir any juices from the cutting board into the sauce. Serve the meat immediately with the sauce.
Lynda Balslev is an award-winning writer, cookbook author, and recipe developer based in northern California. Visit TasteFood at TasteFoodblog.com.