Searing beef tenderloin ahead of time is absolutely possible, but there are some important things to keep in mind. Properly searing a whole tenderloin in advance can help develop incredible flavor that carries through the rest of the cooking process. However, you need to be careful about food safety and how you store and reheat the meat. With some planning and care, pre-seared beef tenderloin can be an impressive entrée for dinner parties or special occasions.
The Benefits of Searing Ahead
There are two main advantages to searing your beef tenderloin in advance:
- Added flavor – Browning the outside of the meat creates complex, intense flavors through the Maillard reaction. These flavors penetrate into the interior of the meat and remain there through additional cooking.
- Convenience – Searing ahead saves you time and effort later when you need to finish cooking the tenderloin for serving. The initial hard work gets done early.
Searing adds considerable depth of flavor that you just can’t achieve through roasting or baking alone. The browned crust that forms has a rich, complex taste that takes the otherwise mild-flavored tenderloin to the next level.
How to Sear a Whole Tenderloin
These basic steps will help you achieve a great sear on your untrimmed tenderloin:
- Pat the meat very dry before searing. Moisture on the surface will cause steaming instead of searing.
- Use a heavy, ovenproof pan (like cast iron) to retain heat. Heat the pan over medium-high heat until very hot.
- Add just enough oil to lightly coat the bottom of the pan. Allow the oil to get hot before adding the meat.
- Gently place the tenderloin in the pan. Let it sear undisturbed for 2-3 minutes to get a crust.
- Turn and repeat on all sides, searing until nicely browned. Use tongs to turn; don’t pierce the meat.
- Tip the pan and baste the meat with the hot oil and pan juices as it sears.
Make sure to sear all sides, giving each spot ample time to form a flavorful crust without overcooking the interior. The whole process should take 15-20 minutes for a 3-4 lb tenderloin.
How to Store and Reheat
Once your tenderloin is seared, you need to safely store it until you are ready to finish cooking and serve it. Here are some guidelines for storage and reheating:
Storage
- Let the seared tenderloin cool completely before covering tightly and refrigerating.
- Place on a rimmed sheet pan or plate to catch any drippings.
- Refrigerate for up to 2 days until ready to reuse. Cook within 3-4 days for absolute best quality.
Reheating
- Bring the tenderloin to room temperature before reheating, about 30 minutes.
- Preheat your oven to 400°F.
- Place the tenderloin on a wire rack set on a rimmed baking sheet.
- Warm in the oven for 15-20 minutes until hot throughout.
- The internal temperature should reach 135-140°F before serving.
You want to bring the whole tenderloin up to temperature gently and evenly in the oven. Avoid microwaving, which can create hot spots.
Finishing and Serving
Once your pre-seared tenderloin is reheated, you can finish cooking it using any number of techniques:
- Roasting – Return to oven set at 400°F and roast to desired doneness, 15-25 min for medium rare.
- Grilling – Quickly sear all sides over high heat grill. Move to cooler spot and grill to preferred doneness.
- Sous vide – Vacuum seal tenderloin and cook in precisely controlled water bath to ideal internal temp.
- Sear again – Heat a pan with oil over high heat. Quickly sear all sides again before serving.
The pre-seared flavors will carry through the entire cooking process. Allow the tenderloin to rest for at least 10 minutes before slicing and serving. It will be an impressive entrée!
Tips for the Best Results
Here are a few additional pointers for successfully searing beef tenderloin ahead of time:
- Trim excess fat before searing to prevent flare-ups.
- Pat dry as much as possible before searing for optimal browning.
- Use a digital thermometer to monitor the internal temp.
- Chill thoroughly before storing for food safety.
- Bring all the way to room temp before reheating to prevent uneven cooking.
- Discard if you detect any off odors or visual signs of spoilage.
Common Questions
Should I sear tenderloin at the very beginning or end of cooking?
You can do either, but searing at the beginning helps develop deeper flavor that penetrates into the meat. Searing only at the end leaves the majority of the tenderloin less seasoned.
How long is pre-seared tenderloin safe to eat after refrigerating?
Store in the fridge for up to 2 days. Cook within 3-4 days for absolute best quality and food safety. Discard if you notice any signs of spoilage.
What internal temp should I cook tenderloin to?
Tenderloin should be cooked to an internal temperature of:
- Rare: 120-125°F
- Medium rare: 130-135°F
- Medium: 140-145°F
- Medium well: 150-155°F
- Well done: 160+°F
Can I freeze a pre-seared tenderloin?
It’s best not to freeze pre-seared tenderloin if possible. The texture and moisture content will decline. If needed, wrap very tightly in plastic wrap and foil and freeze for up to 2-3 months.
Conclusion
Pre-searing a whole beef tenderloin can add incredible depth of flavor to this luxurious yet mild-tasting cut of beef. Just be sure to chill and store properly after searing, and gently reheat the tenderloin before finishing with your preferred cooking method. With some planning ahead, you can achieve restaurant-quality results and impress your guests. Sear that special occasion tenderloin ahead of time for maximum rich, browned flavors in every slice.