The reverse sear is a simple way to prepare your tenderloin roast in the oven. Because the roast is small, it’s best to bring it to temperature at a lower heat, then sear it in a hot oven to create a crackling, golden-brown coating.

Completely thaw the roast (this will take two to three days in the refrigerator).Trim any silver skin with a boning knife.

Set oven to 250°F.

Generously season the roast with kosher salt and, if you wish, fresh cracked black pepper.

Place roast on a rimmed baking sheetwith a wire baking rack and insert into the hot oven. For medium rare, cook the roast for 45 to 60 minutes. Use a meat thermometer to monitor the temperature. 

Pull the roast when you reach your desired temperature: 110°F for rare, 120°F for medium rare, or 130°F for medium.

After removing the roast from oven, allow to rest at least 10 minutes and up to 30 minutes.

Shortly before you’re ready to serve, heat the oven to 500°F. Place roast back on the baking sheet and allow the exterior to form a golden brown crust, about 5 minutes. Do not sear for more than 10 minutes or the roast will continue to cook.

Remove from the oven, carve into ½-inch slices, and serve.

Our tenderloin roasts average 5lbs. and yield 8-10 8 oz. servings. 


The SRF American Wagyu tenderloin roast is delicious when simply seasoned and cooked, but try an herb roasted tenderloin for a dash of sophistication. This recipe is especially good with a SRF Gold Label™. The fresh ingredients play off the roast’s rich marbling and texture to provide the perfect balance. You can make this recipe in your kitchen oven or on a grill.



  • SRF Gold Label™ tenderloin roast
  • ¼ cup Dijon mustard
  • 3 tablespoons fresh rosemary, chopped
  • 3 tablespoons fresh sage, chopped
  • 3 tablespoons fresh thyme leaves
  • 3 tablespoons fresh oregano leaves, chopped
  • 1 tablespoon kosher salt, or as desired
  • 1 tablespoon pepper, or as desired
  • Butcher’s twine, optional


  • ½ cup sour cream
  • 2-3 tablespoons freshly prepared horseradish, or to taste
  • 2 teaspoon SRF steak seasoning, or salt, pepper, and garlic powder as desired

Preheat the oven, grill, or smoker to 250°F.

Prepare the roast by removing silver skin with a boning knife. If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking (but it’s not mandatory).

Coat the whole tenderloin with a thin layer of Dijon mustard, which will help the herbs adhere to the beef.

Season the tenderloin with salt and pepper on all sides.

Sprinkle the tenderloin with the herbs. The whole tenderloin can be prepped in advance but should be covered and refrigerated if you’re not cooking within an hour.

When ready to cook, let the beef temper, or sit, at room temperature for up to an hour before cooking.

Place the whole tenderloin on the grill or smoker and cook to 110-115°F internal temperature for medium rare, about 45 to 60 minutes.*

Remove the tenderloin and raise the grill’s heat to high to sear the outside and finish cooking to your desired doneness, about 5 to 10 minutes. This can also be done in an oven.

Allow the whole tenderloin to rest, covered with a foil tent, until ready to serve, or for at least 10 minutes before slicing. Serve with horseradish cream. To make the horseradish cream, combine all ingredients in a small bowl and adjust to your taste. Store covered in the refrigerator until ready to serve.

*Temperatures are SRF recommendations. Please refer to USDA for specific guidelines. 

Tenderloin Roast Graphic