Foolproof Living · by Aysegul Sanford★ 5.0 (6)
Reverse Sear Beef Tenderloin Recipe
NUTRITION · PER SERVING550M COOK
CAL 24%·PRO 96%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 30G57% OF CAL
25G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An elegant beef tenderloin using the reverse sear method: slow oven-roasting followed by a quick stovetop sear. Yields perfectly pink, tender slices suitable for special occasions.
mainamericanroastbeef🌡️ thermometer🍪 sheet pan🍳 skillet🔥 ovengluten free
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Nutrition & ingredients
Ingredients
serves 4- 2 pounds beef tenderloin (preferably center-cut aka Chateaubriand)
- 2 teaspoons kosher salt *1 (or 1 teaspoon table salt)
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter (at room temperature (divided))
- 1 tablespoon vegetable oil (such as avocado oil)
At a glance
PER SERVING · TIME 550M
CAL 24%·PRO 96%
CARBS 1G1% OF CAL
0G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 30G57% OF CAL
25G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h
- Sodium
- 983mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 793mg
- Calcium
- 15mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 983MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.