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Reverse Seared Beef Tenderloin Steak

Reverse Seared Beef Tenderloin Steak

Prep Time: 20m
Cook Time: 50m
Total Time: 1h 10m
Difficulty Level: Easy
Cook Method: Oven
Doneness: Medium Rare - 130°F / 54°C
Oven Temperature: 250°F

    We're almost afraid to share this with you, because there's a risk it might ruin food for you forever. This recipe has everything: high-end beef, garlic, butter, a smidgen of fresh produce in there for good measure...and that's pretty much all of your food groups. And we haven't even gotten to the flavor yet. Beef tenderloin cooked low and slow with MEATER and reverse seared is already a tasty treat, but slapping on some of our garlic butter makes for one of the most decadent, melt-in-your-mouth indulgences you'll ever have.

    A classy cut of beef like this one deserves side dishes that are just as sophisticated. Sautéed vegetables will add color to your plate, and you can do your own elevated take on beef and potatoes with some cheesy scalloped potatoes. You won't want a wine that might overpower the more subtle flavor of the beef, so milder reds like pinot noir are a good idea.

    Ingredients:

    Oil
    Salt to Taste
    Black Pepper to Taste

    Garlic Butter
    1 Cup Unsalted Butter
    2 Tbsp Fresh Parsley
    2 tsp Chives
    4 Cloves Garlic
    2 Tbsp Lemon Juice (About ½ Lemon)
    1 tsp Salt Flakes
    2 tsp White Pepper

    Steak
    Beef Tenderloin Steak

    Equipment

    • MEATER
    • MEATER Mitts
    • Paper Towels
    • Tongs
    • Roasting Rack
    • Baking Tray Pan
    • Cutting Board
    • Heat-Resistant Gloves

      Instructions:

      1. Pre-heat your oven to 250°F. This can take up to 15m.
      2. Dice your butter into small squares.
      3. Cut off your parsley stems and finely chop the leaves. Thinly slice your chives.
      4. Peel and mince your garlic.
      5. Juice your lemon.
      6. Sprinkle your white pepper and salt into the butter.
      7. Stir the butter well. Taste it and add seasoning as needed.
      8. Roll your butter into a sheet of parchment paper and twist it closed. Put your butter roll in the fridge for 20-30m to set.
      9. Sprinkle salt and pepper all over your steak and pat it in.
      10. Select your MEATER Device
      11. Put your probe in the center of the thickest part of the steak.
      12. Set your target temperature.
      13. Place the steak on a rack and stick it in the oven.
      14. Set your MEATER charger close to the oven.
      15. Cook until the MEATER app notifies you to Remove From Heat
      16. Let your steak rest on a cutting board.
      17. Rest the meat until the MEATER app lets you know that it is Ready
      18. Pull out the probe using oven mitts.
      19. Pat your steak dry with paper towels.
      20. Oil your pan, and pre-heat it on high for 1m.
      21. Sear your steak all over, just until it's golden brown.
      22. Serve your tenderloin whole or thinly sliced.

       

        Filed in: beef tenderloin, masterclass, reverse seared
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