Featured Recipe

Reverse Sear Tenderloin

Name: Reverse Sear Tenderloin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: Beef tenderloin roast 3-4 lbs; Coarse sea salt; Freshly ground black pepper; 2 tbsp high smoke point oil (grapeseed or avocado); 3 tbsp unsalted butter; 1 medium shallot minced; 1 cup dry red wine; 1 cup fresh black currants (can substitute frozen, thawed); 2 sprigs fresh thyme; 1 tbsp light brown sugar; 1 tbsp sherry vinegar; 1 tsp smoked paprika; ½ cup toasted pecans coarsely chopped; Flaky sea salt (like Maldon) for garnish

By Kate

Created on 18 January 2026

Low and slow roast beef tenderloin till barely pink inside. Sear hot and fast to get that crust. Sauce packed with fresh fruit sweetness and acid to cut rich beef. Simple seasoning, no fuss. Slow oven temp brings even cook; cast iron pan for crust. Watch internal temp not time. Blueberry replaced with black currants; balsamic swapped for sherry vinegar for brighter punch. Toasted pecans swap hazelnuts, adds chew and nutty aroma. Touch of smoked paprika in seasoning for subtle heat. Rest meat well before slicing to lock in juices.

Prep: 15 min

Cook: 35 min

Total: 50 min

Serves: 8 servings

beef recipe American cuisine special occasions

Introduction

Slow roasting beef tenderloin at low temperature lets muscle fibers relax. Resulting pink interior without overcooked edges. Cast iron sear adds caramelized crust, scent of browned meat, audible sizzle tells when crust forms. Sauce built in pan; browned bits dissolve, aroma shifts from butter and shallots to fruity tang. Black currants replace blueberry, sharper, brighter pop with syrupy body. Smoked paprika adds subtle heat under seasoning. Toasted pecans replace hazelnuts, crunch gives texture contrast against tender meat. Resting locks juices. Knife presses measure yield juiciness. Observe colors and smells over clocks — true guide in kitchen.

Ingredients

Beef tenderloin roast 3-4 lbs

Coarse sea salt

Freshly ground black pepper

2 tbsp high smoke point oil (grapeseed or avocado)

3 tbsp unsalted butter

1 medium shallot minced

1 cup dry red wine

1 cup fresh black currants (can substitute frozen, thawed)

2 sprigs fresh thyme

1 tbsp light brown sugar

1 tbsp sherry vinegar

1 tsp smoked paprika

½ cup toasted pecans coarsely chopped

Flaky sea salt (like Maldon) for garnish

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About the ingredients

Coarse salt essential for dry seasoning penetrates meat easily during slow roast. Fresh ground pepper cracked coarse to taste, avoid powdery. Smoked paprika small but transformative swap; adds depth. Oil with high smoke point—grapeseed or avocado—to avoid burnt flavors at high sear temps. Butter for basting enriches crust, melts into brown bits. Black currants, less common but tangy; substitute with thawed frozen blueberries or tart cherries if unavailable. Sherry vinegar cuts richness purer than balsamic, lighter. Shallots soften for gentle onion aroma but not overpower. Toasted pecans for crunch and nutty bouquet, better than oily hazelnuts which can mask beef flavor. Flaky sea salt at end adds crunch and pops of seasoning on tongue.

Method

Beef Tenderloin Preparation

Oven preheated to 230°F. Season tenderloin evenly with coarse salt, pepper, and smoked paprika pressed into surface. This seasoning adds subtle smoky depth without overpowering beef.
Place roast on wire rack over rimmed baking sheet. Slow roast 75-85 mins. Timing depends on shape and thickness. Use instant read thermometer inserted into thickest part. Remove at 130°F for medium rare; muscle recoils slightly with heat, rest will carryover perfect doneness.
Right before roast comes out, heat heavy cast iron pan over high heat till smoke faintly rises. Add oil swirling it to coat bottom. Should shimmer, almost rippling but no smoke.
Transfer tenderloin carefully to hot pan. Sear 3-4 mins, turning every minute to build deep brown crust on all sides. Listen to sizzle, look for bubbly crust forming. Avoid overcrowding pan; smaller batches sear better.
Lower heat to medium low, add butter. Swirl pan to melt butter quickly but don’t burn. Spoon foaming butter over roast repeatedly for 1-2 mins to baste fat back into crust and add richness.
Remove roast to cutting board. Tent loosely with foil. Rest minimum 10 mins until juices redistribute and temperature evens. Slice lengthwise or medallions depending on presentation.

Black Currant Sauce

Use pan with beef fond and butter remnants still hot. Add minced shallots. Sauté 1-2 mins till translucent and soft but not browned. Shallots soften aroma cuts raw sharpness.
Pour in red wine, stir scraping browned bits off pan bottom. Pour in currants, thyme sprigs, brown sugar, and sherry vinegar. Simmer gently—small bubbles, low heat—stir every 2-3 mins.
After 5-8 minutes, currants burst, release bright tartness. Sauce thickens to syrupy consistency, coats spoon. If sauce thickens too fast, add splash water to regulate. Remove thyme sprigs before serving.
Let sauce cool briefly to thicken slightly but not gel. Taste, adjust seasoning with salt or a pinch sugar if vinegar too sharp.

Serving

Thinly slice rested beef. Arrange on platter or plates. Sprinkle toasted pecans generously on top adding crunch and nutty aroma.
Finish with flakey sea salt scattered over beef to enhance savor, textural contrast.
Serve sauce alongside in small bowl or drizzle over meat for vibrant contrast.

Tips and Troubleshooting

Roast shape varies cook time wildly. Measure temp not time. 130°F out of oven means medium rare. Carryover cook will rise 5-8°F depending on thickness.
No black currants? Substitute frozen blueberries or cherries. Use same quantity but reduce added sugar since cherries sweeter.
Sherry vinegar replaced balsamic for brightness. If unavailable, use apple cider vinegar but reduce quantity by half to avoid harsh acidity.
No cast iron? Use stainless steel pan but requires more oil and patience to get crust. Nonstick can’t handle high heat to sear properly.
If butter browns quickly or smokes, reduce heat immediately. Burnt butter will add bitterness to sauce.
Resting vital. Skipping rest dumps all juices when sliced, dry meat.
Toast nuts in dry pan 2-3 mins till fragrant and lightly browned. Cool before chopping to keep crunch.
Maintain low simmer on sauce; rolling boil breaks down fruit too fast making bitter.
Use tongs or spatula to turn meat for even crust, avoid piercing to keep juices intact.

Technique Tips

Oven temp raised slightly from 225°F to 230°F to speed slow roast by few minutes without drying. Timing flexible; internal temp gauge always better. Searing timed to crust formation, listen for sizzle, crust should be deep brown but not black. Butter basting quick, don’t let brown too much or risk bitterness. Sauce started right after resting meat, using pan fond to capture umami, stir to release stuck-on beef bits. Simmer low and slow till fruit bursts, syrup consistency. Removing thyme sprigs crucial for smooth texture. Sauce continues thickening off heat; remove before too dense. Resting meat minimum 10 mins lets juice reabsorb and fibers relax; crucial for tender bite. Slice against grain for max tenderness. Scatter nuts and sea salt at end for texture and highlight natural beef flavor. Timing recommendations plus sensory cues ensure you never overcook or under-season.

Chef's Notes

💡 Roast shape varies greatly. Don’t just use time for guidance. Check temp. 130°F for medium rare; should rise after removal. Think cooking physics.
💡 Consider an instant-read thermometer essential. Insert in thickest part of roast. Basting with butter adds richness but don't let burn. Every minute matters.
💡 Sauce onions versus shallots—choose shallots. Softer flavor, less punch. Black currants instead of blueberries bring more tartness. Great when fresh isn't available.
💡 If oil smokes during sear means too hot. Reduce heat before it burns. A cast iron pan builds flavor—don't crowd it. Less is more for crust.
💡 Last tip for roasting: Resting meat vital. Cut too soon loses moisture. Minimum 10 mins, but longer preferred. Slice cross grain for maximum tenderness.