Reverse Seared Beef Tenderloin Steak

Name: Reverse Seared Beef Tenderloin Steak
Prep time: 20 min
Cook time: 50 min
Ingredients: Beef Tenderloin Steak; Oil; Salt to Taste; Black Pepper to Taste

Served with Garlic Butter

Sometimes, all you need in life is a juicy steak dripping with garlic butter, and all will be right with the world.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

Oven

Cook Time

0 H 50 M

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Ingredients:

Beef Tenderloin Steak

About 5 cm / 2 in thick recommended Should be thawed to fridge temperature before starting cook

Oil

Just enough to lightly coat the pan Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

250g / 1 Cup Unsalted Butter

Softened recommended

2 Tbsp Fresh Parsley

2 tsp Fresh Chives

4 Cloves Garlic

2 Tbsp Lemon Juice (About ½ Lemon)

Freshly squeezed recommended

1 tsp Salt Flakes

2 tsp White Pepper

About This Recipe:

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.

Cooking Method:

Pre-Heat Oven

Pre-heat your oven to 250°F (120°C). This can take up to 15m.

We know, waiting for your food to cook isn't always fun. But as much as you may want to just throw your steak in a blacksmithing forge so it can be done in 30s, the best way to bring out this cut's characteristic tenderness is by cooking low and slow.

Cut Butter

Dice your butter into small squares.

If you've only got salted butter in your fridge, don't worry, we won't tell on you. We only recommend unsalted butter so that there's less risk of going overboard when you add salt later.

Chop Parsley

Cut off your parsley stems and finely chop the leaves.

Parsley is one of the strongest herbs, so we chose it to add a powerful peppery flavor to our butter. While you can experiment with using different herbs to your taste, we recommend parsley because its leafy texture won't disturb the smoothness of your butter like some more needly herbs. Parsley also adds a pop of bright color, and it makes your butter healthier. That's what we tell ourselves, anyway.

Slice Chives

Thinly slice your chives.

Chives give your butter a nice onion taste without overpowering the other flavors, and they work well with the parsley to make your butter more colorful. We also recommend chives over other onion varieties because they won't make the butter quite as chunky.

Mince Garlic

Peel and mince your garlic.

Ah, garlic. An ingredient so delicious and versatile that it has its own butter. We wanted this recipe to be customizable, so if you're like us and are never satisfied with the suggested garlic amount in recipes, you can feel free to go nuts.