Beef Tenderloin - The Reverse Seared Method

Beef tenderloin is a lean cut of beef with little marbling. To preserve moisture and ensure fork-tender results, tenderloin is best slow-cooked in Convection with a burst of high heat for a flavorful finish.

Cooking lean tender cuts of meat using the reverse sear method ensures the meat cooks evenly and doesn’t dry out. I cooked my 3lb tenderloin at 200°F to an internal temperature of 125°F in the Convection or True-Convection Mode. Then I removed it from the oven to rest for 20 minutes, at which time I switch to Convection Roast Mode and increased the oven temperature. At this time, I also added the vegetables I was roasting to serve with the beef.

Once the beef had rested I returned it to the oven to cook with high heat for 10 minutes. The result? A perfectly seared crust and an even pink interior. You will notice that the meat remains very pink on the interior, this is because there is so little moisture loss with this method of cooking.

Embedding some thinly sliced garlic into the roast and cooking it with some fresh thyme adds a lot of flavor to the meat during the slow cooking phase.

INGREDIENTS

1-3lb beef tenderloin tied and trimmed

2 cloves garlic, slivered

3 sprigs of fresh thyme or

½ tsp mixed Italian seasoning

Olive oil

PREPARATION

Make a few small incisions around the roast with a sharp knife and insert the slivered garlic. Rub the roast with some good olive oil and sprinkle with Kosher salt and freshly cracked pepper. Tuck the thyme sprigs under the string and set the roast aside for an hour to come to room temperature. 

Heat the oven in the Convection or Convection Roast mode at 200°F (100C). Place the meat on a shallow-rimmed baking pan (a rack is not necessary), and insert the oven meat probe. Program the probe to reach an internal temperature of 125F (52C). This first phase of cooking will take approximately 40 - 50 minutes.

When the meat probe signals the programmed internal temperature has been reached remove the roast from the oven and set it aside to rest for 20 minutes. The oven temperature can now be increased to 375°F (190C) or 400°F (205C)  for larger-capacity ovens and any vegetables or side dishes you plan to serve with the roast can be added at this time.

Once the roast has rested, return it to the oven and cook for 10 minutes until the exterior is nicely browned.  Remove the roast from the oven, cut the strings and remove the thyme sprigs before slicing the roast into individual servings.

Serves 6