Searing beef tenderloin ahead?

[Anonymous]

Has anyone tried searing beef tenderloin a few hours ahead , refrigerating it , then roasting it in the oven when your guests arrive ? I hate the mess and odors that searing creates right before my guests come.
I’ve read online that this can be done but not sure how much it compromises the taste of the beef.

[Anonymous]

I'm doing a Wellington, and the NYT recipe recommends this. They have you sear the beef then wrap and refrigerate it.

I did mine today (Christmas Eve) for tomorrow's dinner.

[Anonymous]

I don't think it will compromise the flavor so much as the evenness of the cooking.

Have you tried the Serious Eats reverse sear for tenderloin? SE has a lot of good advice for new or experienced cooks

[Anonymous]

This would work, I don’t sear it at all though and just do it at 500 degrees for 25 mins and then let it rest for a good 30 mins before slicing.

[Anonymous]

Anonymous wrote:Has anyone tried searing beef tenderloin a few hours ahead , refrigerating it , then roasting it in the oven when your guests arrive ? I hate the mess and odors that searing creates right before my guests come.
I’ve read online that this can be done but not sure how much it compromises the taste of the beef.