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. Lynda Balslev is a Marin cookbook author, food and travel writer and recipe developer.
Reverse Seared Beef Tenderloin With Port Wine Sauce Serves 4 to 6 Ingredients 1 center-cut beef tenderloin, 2 to 3 pounds Kosher salt 3 tablespoons unsalted butter, divided, plus 2 tabl.
