When you splurge on a luxurious beef tenderloin for the holidays, consider reverse searing as the cooking method. Reverse searing is a foolproof way to respect the integrity of a rich and tender cut of lean meat. While the term may sound intimidating, it’s a straightforward technique that ensures a luscious, evenly pink interior and a browned outer crust.
Reverse searing requires a long, slow cook for the meat to reach temperature, followed by a hot sear to finish and brown the exterior. The technique is simple; all you need is a meat thermometer to rely on to gauge doneness. For extra ease, you can have your butcher truss the meat for an even cook. To truss the meat yourself, trim the tenderloin of any fat and silver skin. Fold the narrow end under the filet for even presentation and truss with kitchen string in 1-inch intervals.
