Once you splurge on an expensive beef tenderloin for the vacations, think about reverse searing because the cooking technique. Reverse searing is a foolproof strategy to respect the integrity of a wealthy and tender lower of lean meat. Whereas the time period could sound intimidating, it’s an easy method that ensures a luscious, evenly pink inside and a browned outer crust.
Reverse searing requires a protracted, sluggish cook dinner for the meat to achieve temperature, adopted by a scorching sear to complete and brown the outside. The method is straightforward; all you want is a meat thermometer to depend on to gauge doneness. For additional ease, you’ll be able to have your butcher truss the meat for a good cook dinner. To truss the meat your self, trim the tenderloin of any fats and silver pores and skin. Fold the slender finish beneath the filet for even presentation and truss with kitchen string in 1-inch intervals.
Start the evening earlier than cooking: Evenly salt the meat. Then refrigerate it in a single day, uncovered, to air-dry. The in a single day relaxation permits the salt to penetrate the meat, and air-drying ensures browning when cooking. Let the meat relaxation at room temperature one hour earlier than roasting. End with a sauce of your selection. This recipe features a wealthy port wine sauce, worthy of a particular meal.
Reverse Seared Beef Tenderloin With Port Wine Sauce
Serves 4 to six
INGREDIENTS
1 center-cut beef tenderloin, 2 to three kilos
Kosher salt
3 tablespoons unsalted butter, divided, plus 2 tablespoons chilled unsalted butter
1 shallot, chopped, about 1/4 cup
1 giant garlic clove, chopped
2 cups beef inventory
1 cup ruby port wine
1 cup full-bodied purple wine
2 rosemary sprigs
2 teaspoons balsamic vinegar
1/4 teaspoon freshly floor black pepper
Thyme sprigs
DIRECTIONS
Evenly season the meat with the salt. Place the meat on a rack over a rimmed baking sheet. Refrigerate, uncovered, for twenty-four hours. Take away from the fridge 1 hour earlier than roasting and let stand at room temperature.
To make the sauce, soften 1 tablespoon butter in a large saucepan over medium warmth. Add the shallot and saute till gentle with out coloring, 2 to three minutes. Add the garlic and saute till aromatic, about 30 seconds extra. Add the meat inventory, port wine, purple wine and rosemary. Deliver to a boil and proceed to boil till the liquid is lowered to about 2 cups, about 25 minutes.
Pressure the sauce by way of a fine-meshed sieve right into a small saucepan, pushing down on the solids to extract as a lot liquid as doable. Add the vinegar and convey the sauce to a simmer over medium warmth. Simmer till lowered to about 1 cup and barely syrupy, about 10 minutes. Season with 1/4 teaspoon every salt and black pepper. Style for seasoning and put aside.
Warmth the oven to 250 levels. Place the baking sheet with the rack and meat within the oven. Roast till an instant-read thermometer inserted into the thickest a part of the roast registers 115 levels, about 60 minutes, relying on the thickness of the meat. Take away the meat from the oven and relaxation for 10 minutes. Rigorously take away the twine.
Soften 2 tablespoons butter a big skillet over excessive warmth. Add the tenderloin and thyme. Sear the meat on all sides till nicely browned and the temperature registers 125 levels to 130 levels, basting with the butter and thyme. Switch the meat to a chopping board and let relaxation for 10 minutes.
Whereas the meat is resting, gently reheat the sauce over medium-low warmth. Whisk within the 2 tablespoons chilled butter, 1 tablespoon at a time, till emulsified (don’t boil or the sauce will break). Take away from the warmth.
Lower the tenderloin throughout the grain in thick slices. Stir any juices from the chopping board into the sauce. Serve the meat instantly with the sauce.
Lynda Balslev is a San Francisco Bay Space cookbook writer, meals and journey author and recipe developer.
