Reverse Sear Tenderloin Roast with Miso Butter and Mushrooms
Try this Reverse Sear Tenderloin Roast with miso butter and mushrooms, cooked in the oven for a perfect crust. In particular, make this easy beef tenderloin recipe for a holiday or special occasion dinner.
The process of reverse searing is done by cooking the tenderloin slowly at a low temperature followed by quickly searing it a high temperature. As a result, the Reverse Sear Tenderloin Roast gives you a stunning browned crust coupled with a deliciously tender piece of meat
1 Certified Angus Beef ® Chateaubriand Tenderloin Roast (2 1/2 pounds)
2 1/2 teaspoons coarse salt, further divided
1 teaspoon black pepper
3 tablespoons butter, softened
1 tablespoon white miso paste
8 ounces fresh crimini mushrooms, halved
4 shallots, peeled and then cut into chunks
2 teaspoons olive oil
Roasting pan with fitted rack
Pre-heat oven to 225ºF.
To begin with, season the tenderloin roast with 2 teaspoons salt and 1 teaspoon pepper. In a small mixing bowl stir together butter and miso, then coat the roast with half of the miso butter.
Combine shallots and mushrooms in the bottom of the roasting pan, then stir in remaining salt and olive oil. Form an elongated mound with the vegetables running lengthwise down the center of the pan. Once the vegetables have been added place the rack in the pan with the tenderloin directly over the shallots and mushrooms.
Slow roast for 1 hour and 30 minutes (or until internal temperature reaches 105°F). Then remove the roast from the oven and tent with foil.
Preheat oven to 500°F.
While oven is heating, coast roast with remaining miso butter then return to the oven.
Roast for 10-15 minutes or until it reaches an internal temperature of 125°F for medium rare. Tent the roast with foil and allow to rest for at least 15 minutes. Once rested, slice tenderloin roast and serve with roasted shallots and mushrooms.