Cooking the perfect beef tenderloin isn’t difficult – it’s based on two simple principles: time and temperature.
There is a chart with cooking temperatures and some tried-and-true tips for making the perfect beef tenderloin in this recipe. There is also a tasty Horseradish Sauce.
Why do we only eat beef tenderloin when we really want to? Because it’s so expensive! I don’t want to burn the tenderloin, so here’s how to make it every time!
Searing Beef Tenderloin Ahead of Time – Is it Worth It?
Beef tenderloin is a delicious, tender cut of meat perfect for special occasions and holiday meals. For the juiciest, most flavorful results, beef tenderloin is often seared before roasting to develop a flavorful crust. But can you sear tenderloin in advance, or does it need to be seared right before cooking?
In this article, we’ll explore the pros and cons of searing beef tenderloin ahead of schedule. You’ll learn if it’s safe, how far in advance you can sear, storage tips, and how pre-searing affects flavor and texture.
Understanding Searing
First, let’s review why searing is recommended for beef tenderloin. Searing involves quickly browning the exterior of the meat at high heat. It:
- Develops rich, caramelized flavors through the Maillard reaction
- Provides texture contrast between the crusty exterior and tender interior
- Enhances appearance with an appetizing, browned crust
Searing doesn’t “seal in juices”—that’s a myth. But it does impact flavor and texture significantly.
Can You Sear Tenderloin in Advance?
The short answer is yes. You can absolutely sear beef tenderloin ahead of the final cooking time. The seared crust will hold up well when the roast is later cooked to your desired doneness.
In restaurants, tenderloin roasts are often parcooked and seared ahead when cooking for large numbers of guests. While home cooks don’t need to parcook, searing in advance can make for an easier process when serving for a dinner party or holiday meal.
How Far in Advance Can You Sear?
The maximum time beef tenderloin can be seared ahead of cooking depends on storage after searing:
- At room temperature: 1-2 hours
- Refrigerated: 24 hours
- Frozen: 2-3 months
For food safety, it’s important chilled tenderloin is cooked within 24 hours of searing. Frozen, properly wrapped meat holds quality for a few months.
Tips for Searing Tenderloin in Advance
To sear beef tenderloin ahead successfully:
- Pat the roast dry before searing. Damp meat won’t brown as well.
- Use a very hot skillet, grill, or torch for the best crust.
- Sear on all sides, about 1-2 minutes per side.
- Allow to cool completely before refrigerating or freezing.
- Wrap tightly in plastic wrap and foil to prevent freezer burn.
Effects on Flavor and Texture
Will searing in advance impact the final flavor or texture of your roasted tenderloin?
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Flavor should not be affected. The Maillard reactions creating rich sear flavors have already occurred.
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Texture may be slightly less crisp after reheating, but still provide good contrast to the interior.
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Overall moisture content will not be impacted by pre-searing.
Should You Sear Tenderloin in Advance?
Pre-searing beef tenderloin can be a major time-saver for holiday meals and dinner parties. Searing ahead helps prevent last-minute chaos. As long as food safety guidelines are followed, pre-seared tenderloin should deliver excellent results.
However, some cooks prefer the convenience of a reverse sear after oven-roasting. There’s no right or wrong option. Choose the best method for your specific needs:
Benefits of Pre-Searing Tenderloin:
- Allows oven roasting without monitoring
- Deglazing the hot pan makes an easy sauce
- More flexibility for hectic meal timing
- Can sear a day ahead or freeze longer term
- Provides insurance if oven fails or meal delayed
Benefits of Reverse Sear After Roasting:
- Searing preheated oven avoids stove crowding
- Oven roasting time easily adjusted if needed
- Less chance of overcooking since sear is last
- Searing juices incorporated into sauce or glaze
- Easier to sear multiple roasts evenly
Both methods can produce amazing beef tenderloin if done properly. Pre-searing does require diligent food safety, but prevents having to sear meat when pressed for time or oven space. For many home cooks, it’s an excellent choice to reduce holiday meal stress!
The next time a recipe calls for seared beef tenderloin, don’t be afraid to sear the roast in advance. Follow proper storage guidelines, and your pre-seared tenderloin will deliver delicious results. Sear ahead for a flavorful, stress-free feast!
How to make the perfect beef tenderloin
Ask the butcher to “trim, cut and tie” the beef tenderloin. In other words, they’ll take off the silverskin and use string to “truss” the tenderloin so it keeps its shape.
Bring to room temperature and remove the silverskin if your butcher didn’t. (More on this later. ) The meat needs to be near room temperature for best results.
Slather the entire tenderloin with room temperature butter, salt and pepper. You can add more spices or dried ground herbs if you want to, but only after you’ve buttered the meat.
Be careful if you use dried woody herbs like rosemary or thyme. I’ve found that they burn when they’re seared. The same goes for garlic. If you want a garlic flavor, don’t use fresh minced garlic – use garlic powder.
Use heavy-duty tongs and a dry cast iron skillet. For about one minute on each side, raise the heat to medium-high and sear the tenderloin all the way around. This quick sear ensures the natural juices are retained.
Roasting times and temperatures for the perfect tenderloin
Tenderloins generally come in different grades: Prime, Choice and Select. These grades are based on the degree of marbling:
- Prime – “slightly abundant marbling”
- Choice – “modest, moderate and small marbling”
- Select – “slight marbling”
Prime is the highest-quality, Choice is second and Select is third. Generally, most beef tenderloins you’ll find at the store are Choice grade which is just fine. Costco offers Prime grade beef tenderloin often, if not always.
Most beef tenderloins are between 4½ – 5 pounds. Prime cuts are the most expensive ranging anywhere from $29. 99 – $32. 99 per pound. Choice tenderloins usually cost anywhere from $19. 99 per pound and up.
A 5-pound beef tenderloin can be cut into 14–16 1-inch slices. Each person should get two slices, so a 5-pound tenderloin will feed eight people.
Depends upon the size of the tenderloin and the temperature. Generally speaking, the rule of thumb is 12-14 minutes per pound at 350°F, but every oven varies. The best way to determine doneness is to use a reliable and accurate meat thermometer.
Remember…it’s all about the balance of time and temperature. Time is of the essence when cooking your tenderloin, whether you do it on a low heat (325°F) or a high heat (475°F), so keep an eye on that stopwatch and meat thermometer! It doesn’t take long to roast the perfect beef tenderloin, but you need to keep a close eye on it—it’s all about time and temperature!
Silverskin is a thin, tough connective tissue found on the tenderloin. To remove it, simply use a very sharp knife, and gently slide the knife under the tissue. Often, butcher shops will gladly remove the silverskin for you and re-tie the tenderloin. It’s not imperative that you remove the silverskin, but the tenderloin will cook more evenly without it. Silverskin doesn’t dissolve like fat, so if you leave it on, the meat will be a bit tough.
Should you sear beef tenderloin before roasting?
FAQ
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