Reverse Seared Beef Tenderloin Roast with Au Jus and Horseradish Cream
Chef Jason
Rated 5.0 stars by 1 users
Servings
8
Prep Time
54 minutes
Cook Time
192 minutes
Hey there, it’s Chef Jason! 🥩 Get ready for the ultimate indulgence with my Reverse Seared Beef Tenderloin Roast, paired with rich au jus and zesty horseradish cream. This tender, juicy roast is seasoned to perfection with Rancher’s Steak Seasoning, then slow-cooked to lock in all that mouthwatering flavor. Finished with a quick blast in the oven for a crispy crust, every bite melts in your mouth! Served with the luscious au jus and a creamy horseradish kick, this dish is a true celebration on your plate. Slice it up and dig in! 😋✨
Ingredients
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4-pound beef tenderloin roast ❄
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2 cup broth ❄
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2 tablespoons Worcestershire sauce
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4 ounces sour cream
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2 ounces prepared horseradish
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1 teaspoon Dijon mustard
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1 bunch chives
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2 tablespoons unsalted butter
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2 tablespoons all purpose flour
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Rancher’s Steak Seasoning
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Balinese Truffle Salt
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Cutting board
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Knife
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Roasting pan with a rack
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Medium pot
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Medium bowl
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Whisk
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Kosher salt
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Wooden spoon
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Mesh strainer
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Canola or vegetable oil
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Black pepper
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Instant read thermometer
Please have ½ cup of red wine on hand 🍷
Mise En Place 🔪
Directions
Homework: 24 Hours Before Cooking ⌛
Remove the beef tenderloin from the packaging and pat it dry with paper towels.
Generously season all sides with Rancher’s Steak Seasoning, salt, and pepper.
Place the beef on a plate or tray and refrigerate, uncovered, for at least 24 hours (up to 3 days). This helps dry out the exterior for a better sear.
Homework: 4 Hours Before Cooking ⌛
Remove the beef tenderloin from the fridge and allow it to temper on the countertop for 1 hour.
Preheat the oven to 250F.
Once the beef has tempered, coat it with 2 tablespoons of oil and place it on the rack inside your roasting pan.
Transfer to the oven and roast for 2 to 3 hours, or until the internal temperature reaches 130°F for medium-rare.
If the roast reaches temperature before class, remove it from the oven and let it rest on the countertop.
Preparation 🥒
Ensure the beef tenderloin has reached an internal temperature of 130°F.
Turn the oven temperature up to 550°F to prepare for the final sear.
Prepare the Horseradish CreamIn a mixing bowl, combine the sour cream, Dijon mustard, and horseradish.
Add a few drops of Worcestershire sauce and season with Balinese Truffle Salt.
Slice the chives and sprinkle on top for serving.
Make the Au JusRemove the beef from the roasting pan and place the pan over medium heat.
Deglaze the pan with ½ cup of red wine, scraping up the fond.
Transfer the wine and fond to a bowl and reserve.
Return the beef to the roasting pan.
Create the RouxHeat a medium pot over medium-low heat and melt 2 tablespoons of butter.
Add 2 tablespoons of flour to form a roux, cooking for 3-5 minutes.
Stir in the reserved wine mixture and cook until the alcohol evaporates and the sauce thickens.
Simmer the Au JusAdd the broth to the pot, bring to a boil, then reduce the heat to a low simmer.
Season with Worcestershire sauce, Balinese Truffle Salt, black pepper, and a pinch of Rancher’s Steak Seasoning.
Allow the sauce to simmer for 15 minutes, stirring occasionally, until slightly thickened.
How to Cook 🍳
Once the oven has reached 550°F, place the beef tenderloin back into the oven.
Roast for 10-12 minutes, or until the exterior is browned and crispy. This will give the beef a flavorful crust while keeping the inside tender and juicy.
While the beef is searing, strain the au jus through a mesh strainer into a new pot.
Cover and keep warm on the stove until ready to serve.
Remove the beef from the oven and allow it to rest for 15-20 minutes before slicing.
If you rested the beef before searing, reduce the final rest time to about 10 minutes
Carve the beef tenderloin and serve with the warm au jus and horseradish cream. Pair with your favorite sides and enjoy this perfectly cooked, elegant roast!