Beef Tenderloin Roast WITH Bourbon Pan Sauce

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Reverse Sear Beef Tenderloin with Burbon Sauce

Serves: 6   |   Prep time: 20 minutes, plus 30 to 60 minutes of standing time   |  
Cook time: 1 hour


A center-cut beef tenderloin, also known as Châteaubriand or reverse sear beef tenderloin, is a beautiful (and pricey) cut; it feels worthy of a special occasion. It’s super lean, so a sauce really elevates it; you also can serve it with slices of compound butter (see pages 348 to 351). This one is cooked using a reverse-sear method; instead of searing it in a hot skillet and finishing it in the oven, you cook it low and slow in the oven until it reaches just below the right temperature for medium-rare, then finish it in a skillet. This makes it much easier to get a beautiful sear and a perfectly cooked interior—just what you want with a show-stopping roast like this.




  • 1 (24- to 28-ounce) center-cut beef tenderloin roast
  • Fine sea salt and freshly ground black pepper
  • 1 tablespoon melted ghee
  • 1 tablespoon avocado oil



  • 2 medium shallots, minced (about ²/3 cup)
  • 2 cloves garlic, grated (about 2 teaspoons)
  • ½ cup bourbon
  • 1 cup beef or chicken bone broth
  • 2 tablespoons heavy cream, at room temperature
  • 2 tablespoons (1 ounce) cold unsalted butter, cut into pieces
  • Fine sea salt and freshly ground black pepper


  1. Pat the roast dry and season it liberally with salt and pepper. Let stand at room temperature for at least 30 minutes or up to 1 hour. Pat dry again and season with additional salt and pepper.

  2. Preheat the oven to 300ºF. Fit a rimmed baking sheet with a cooling rack. Brush the roast with the ghee, sprinkle with salt, and tie up with kitchen twine at 1- to 1½-inch intervals. Trim any excess twine. Place the roast on the rack-lined baking sheet and roast until an instant-read thermometer stuck into the thickest part reads 125ºF, 40 to 50 minutes, turning the roast over halfway through.

  3. Preheat a large cast-iron skillet over high heat. Add the avocado oil and swirl in the skillet. Place the roast in the pan and cook, turning with tongs, until seared on all sides, 2 to 3 minutes. Transfer to a cutting board, cover loosely with foil, and let rest for 15 minutes.

  4. Meanwhile, make the sauce: Lower the heat under the skillet to medium. Add the shallots and sauté until tender, 1 to 2 minutes. Add the garlic; sauté until fragrant, about 1 minute. Pour in the bourbon and stir to scrape up any browned bits from the bottom of the pan. Boil until reduced by half, 1 to 2 minutes. Pour in the broth and cream and cook, stirring occasionally, until reduced by half, 2 to 3 minutes. Remove the pan from the heat and whisk in the butter a few pieces at a time until all of the butter is incorporated and the sauce is thickened and silky. Taste and season with salt and pepper.

  5. Slice the roast and serve with the pan sauce.


To get more amazing recipes like this one, you can check out the CarnivorISH Cookbook HERE!


Photo credits: Beth Lipton