Reverse-Seared Beef Tenderloin Roast with Au Jus and Horseradish Cream

Introduction

Reverse-seared beef tenderloin is a top-tier entrée that balances an incredibly tender interior with a golden-brown crust. Unlike traditional roasting, this reverse-sear method starts with low, slow cooking and finishes with a high-heat sear, locking in juiciness. Accompanied by a rich au jus and tangy horseradish cream, this recipe offers a restaurant-quality experience at home. Perfect for holiday gatherings or celebratory dinners, this recipe will surely impress.

Table of Contents

  1. Ingredients
  2. Directions & Preparation
  3. Reverse-Sear Technique Explained
  4. Tips for Perfecting Your Roast
  5. Frequently Asked Questions (FAQs)
  6. Conclusion

Ingredients

For the Beef Tenderloin Roast

  • 3 lb beef tenderloin roast, trimmed and tied
  • Salt and black pepper, to taste
  • 2 tbsp olive oil
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped

For the Au Jus

  • 1 cup beef broth
  • ½ cup dry red wine
  • 1 shallot, finely chopped
  • 1 garlic clove, minced
  • 1 tbsp unsalted butter
  • Salt and pepper, to taste

For the Horseradish Cream

  • ½ cup sour cream
  • 2 tbsp prepared horseradish (adjust for desired heat level)
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • Salt and black pepper, to taste

Directions & Preparation Method

1: Prepare and Season the Beef Tenderloin

  1. Preheat Oven: Preheat your oven to 275°F (135°C).
  2. Season the Tenderloin: Pat the tenderloin dry with paper towels. Season generously with salt and black pepper, then rub with rosemary and thyme.
  3. Apply Oil: Coat the entire roast with olive oil, ensuring the herbs and seasonings stick to the surface.

2: Reverse Sear Method

  1. Roast Slowly: Place the seasoned beef tenderloin on a wire rack set over a baking sheet. Insert an oven-safe thermometer to track the internal temperature.
  2. Cook for Desired Doneness: Roast in the preheated oven for 60-90 minutes, or until the internal temperature reaches 125°F (52°C) for medium-rare.
  3. Rest the Roast: Remove the roast from the oven and cover lightly with foil. Let it rest for 15-20 minutes to redistribute the juices.

3: Sear the Tenderloin

  1. Heat the Pan: While the roast rests, heat a heavy skillet over medium-high heat and add a small amount of oil.
  2. Sear All Sides: Once the pan is hot, sear the roast on all sides for approximately 2 minutes per side, or until a deep brown crust forms.

4: Prepare the Au Jus

  1. Sauté Aromatics: In the same skillet, melt the butter. Add shallots and garlic, and cook until softened and fragrant.
  2. Deglaze with Wine: Add the red wine, scraping up any browned bits, then pour in the beef broth.
  3. Reduce and Season: Simmer the mixture until it reduces by half, creating a rich sauce. Season with salt and pepper as needed, then strain the sauce to achieve a smooth texture.

5: Make the Horseradish Cream

  1. Mix Ingredients: In a small bowl, combine sour cream, horseradish, Dijon mustard, lemon juice, salt, and pepper.
  2. Taste and Adjust: Adjust the amount of horseradish to reach your desired level of spiciness.
  3. Chill Until Serving: Refrigerate the horseradish cream until ready to serve.

6: Serve

  1. Slice and Plate: Slice the tenderloin into ½-inch thick pieces. Arrange on a serving platter or individual plates.
  2. Drizzle and Garnish: Drizzle the au jus over the sliced tenderloin and add a spoonful of horseradish cream on the side.
  3. Add Final Touches: Garnish with fresh rosemary sprigs and a sprinkle of flaky sea salt for an elegant finish.

Reverse-Sear Technique Explained

Reverse-searing ensures the meat is evenly cooked from edge to edge and avoids the common pitfall of overcooking the outside. By roasting at a low temperature first, you bring the entire roast to the desired doneness. Finishing with a quick, high-heat sear gives it that signature crust without compromising tenderness.

Tips for Perfecting Your Roast

  • Monitor Temperature: Using a meat thermometer is essential. Beef tenderloin is best served medium-rare to medium, with final temperatures ranging from 130°F to 135°F (54°C to 57°C) after resting.
  • Rest for Juiciness: Resting after both the initial roast and final sear locks in the meat’s natural juices.
  • Choose Quality Meat: Select a well-marbled beef tenderloin for optimal flavor and tenderness.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe in advance?

Yes! The horseradish cream can be prepared a day ahead and stored in the refrigerator. You can also roast the beef tenderloin in advance, then sear it just before serving.

Q: What if I don’t have a meat thermometer?

A meat thermometer is highly recommended for accuracy. If you don’t have one, aim for a roasting time of about 20-25 minutes per pound at 275°F for medium-rare. However, without a thermometer, results may vary.

Q: Can I use a different cut of meat?

Yes, this method also works well with other roasts, like ribeye or strip loin, although cooking times may differ.

Q: What should I do with leftovers?

Leftover beef tenderloin can be thinly sliced and used in sandwiches, wraps, or salads. The au jus will also keep for 2-3 days in the fridge and can be reheated to serve with the leftovers.

Q: How can I make this recipe more budget-friendly?

For a more affordable version, consider using a sirloin roast or top round roast and following the same preparation steps. Adjust cooking times based on thickness and marbling.

Conclusion

This reverse-seared beef tenderloin roast with au jus and horseradish cream is a standout main course that combines simplicity with elegance. The reverse-sear technique ensures every bite is tender and juicy, and the horseradish cream adds a creamy, spicy contrast to the savory roast. Whether for a holiday feast or a special occasion, this recipe delivers on flavor, presentation, and crowd-pleasing appeal. Enjoy this classic dish with a glass of your favorite red wine for an unforgettable dining experience.

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