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3 hours serves 4-6

Reverse Sear or Sous Vide Tenderloin Roast

First things first, the hero. This tenderloin can comfortably feed 5-7 people and it is the most tender, decadent way to say I appreciate you. There are two ways to cook it, sous vide or the reverse sear method. Either one works extremely well, and is basically fool-proof. You won’t need to worry about it drying out like a turkey and it really doesn't need much fuss to bring out the flavor.
Reverse Sear or Sous Vide Tenderloin Roast
Gluten-Free Keto Paleo Whole30

PREP: 10 min. PASSIVE: 2 hrs. 50 min. DIFFICULTY Easy

3 hours serves 4-6
Gluten-Free Keto Paleo Whole30
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Ingredients for Reverse Sear Method:

  • 1 Pre center cut tenderloin roast
  • 2 t sea salt or kosher salt
  • 2 t high heat cooking oil such as grapeseed
Ingredients for Sous Vide Method: 
  • 1 Pre center cut tenderloin roast
  • 2 t sea salt or kosher salt
  • 1T plus 2 t high heat cooking oil such as grapeseed
  • 1 T butter, divided in to 4 slices
  1. Remove roast from package and blot dry on a clean cutting board with paper towel. Season on all sides and both ends with the salt. Place roast on the rack insert of a baking pan. Place in refrigerator, uncovered, for 1 hour. This will enhance the meat flavor by providing a quick and very light “cure” on the roast.
  2. Remove roast from refrigerator 40-45 minutes before cooking to allow roast to come to room temperature.
  3. For Reverse Sear Method: Preheat oven to 300 F.
  4. Place tenderloin roast on a wire rack insert of a baking sheet. For quick clean up line baking sheet with foil or parchment.
  5. When oven has preheated place baking sheet on the center rack of the oven. Cook for 15 minutes then flip the roast. Cook for an additional 10 minutes and check the internal temperature with a meat thermometer. You want the roast to be 120 F at this point for medium rare. If your meat is not at 120 continue cooking in 5 minute intervals until thermometer reads 120 F.
  6. Prepare your searing pan, place a cast iron pan over medium high heat about 30-60 seconds.
  7. Heat 2 T of high heat cooking oil in a cast iron pan over medium high heat and sear the roast on all sides, about 1 minute per side, until nicely browned. You will have to hold the meat with tongs to get the sides and ends browned so have a oven mitt handy.
  8. Remove the roast from the pan and check the internal temperature with your meat thermometer, it should be at/around 125. If it is shy of 125 tent the roast with foil. Let roast rest for 10 minutes.
  9. When roast has reached desired temperature cut in to 1/2 inch thick slices and place on serving platter.
  10. For Sous Vide Method: Remove roast from package and blot dry on a clean cutting board with paper towel. Season on all sides and both ends with the salt. Place roast on the rack insert of a baking pan. Place in refrigerator, uncovered, for 1 hour. This will enhance the meat flavor by providing a quick and very light “cure” on the roast.
  11. Remove roast from refrigerator 40-45 minutes before cooking to allow roast to come to room temperature.
  12. Fill a large pot or Sous Vide vessel with hot water and attach your circulator. Set temperature to 138 degrees F. If you use hot water it should take about 10 minutes to reach 138 F.
  13. When temperature reaches 138 F add 1 T butter, divided in to 4 slices to the bag with the prepared roast and seal the bag halfway. Slowly lower freezer bag into the water to slowly push out the air in the bag. As you submerge the bag, start to zip the closure, finishing closing right before the water level reaches the top of the bag. The meat should stay submerged and no water should flow in to the bag. You should be able to do this without touching the hot water. Do be careful to not burn your hands, however 138F should just feel hot, not scalding.
  14. Sous Vide the roast for 55 minutes at 138F. Remove the roast from the water, remove from bag, If you have a meat thermometer check internal temperature. For medium rare meat you want a reading around 120 as the meat will continue to cook. Blot roast dry with a few layers of paper towel and rub with a few drops of high heat oil.
  15. Prepare your searing pan, place a cast iron pan over medium high heat about 30-60 seconds.
  16. Heat 2 T of high heat cooking oil in a cast iron pan over medium high heat and sear the roast on all sides, about 1 minute per side, until nicely browned. You will have to hold the meat with tongs to get the sides and ends browned so have a oven mitt handy.
  17. Remove the roast from the pan and check the internal temperature with your meat thermometer, it should be at/around 125. If it is shy of 125 tent the roast with foil. Let roast rest for 10 minutes.
  18. When roast has reached desired temperature cut in to 1/2 inch thick slices and place on serving platter.
  19. Directly before serving slice meat in to 1/2 inch slices.

Instructions

show nutrition +

Amount per 136

  • 189kcal

    Calories

  • 29.98g

    Protein

  • 7.67g

    Fat

  • .05g

    Carbohydrates

Recipe developed by   Jennifer Borchardt