Roast Beef Tenderloin (Reverse Sear)

Name: Roast Beef Tenderloin (Reverse Sear)
Prep time: 10 min
Cook time: 95 min
Total time: 125 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 4 pound beef tenderloin; 2 tablespoons black pepper (or to taste); 2 tablespoons fresh rosemary (chopped); 1 tablespoon fresh thyme leaves; 1 tablespoon kosher salt; 1 teaspoon brown sugar; 2 tablespoons olive oil

Tender, juicy, and fork-tender, this beef tenderloin is the king of all cuts of beef!

⏱️ 125 min 🔪 Prep: 10 min 🔥 Cook: 95 min 📊 Hard ⭐ 5.0 (48) 👁️ 1 views

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Foto: Spend With Pennies

Ingredients

6 servings

4 pound beef tenderloin
2 tablespoons black pepper (or to taste)
2 tablespoons fresh rosemary (chopped)
1 tablespoon fresh thyme leaves
1 tablespoon kosher salt
1 teaspoon brown sugar
2 tablespoons olive oil

Steps

Remove tenderloin from the fridge 60 minutes before cooking.
Preheat oven to 225°F.
To prepare roast, cut off fat and any silver skin. Tie the roast.
Combine peppercorns, rosemary, thyme leaves, kosher salt, and brown sugar in a small bowl.
Dab the tenderloin dry with paper towels, rub the outside with olive oil, and sprinkle with the herb mixture.
Place tenderloin on a rimmed baking sheet and bake until internal temperature reaches 120°F, about 60-70 minutes.
Remove from the oven and rest 10-15 minutes. While the roast is resting, turn the oven up to 450°F.
Place the roast back into the oven and cook until it reaches 125-130°F, about 25-35 minutes.
Rest 10 minutes before serving.