Reverse Sear Tenderloin


Take any stereotypes you have about financial service industry professionals and throw them out the window as we introduce you to this issue’s Local Flavor.

Mike Sharrett works in Lynchburg and enjoys spending time with his wife and one-year-old son. When he’s not in front of his desk, he’s in front of the oven or grill—perfecting “Viking Style” meals that center around savory cuts of meat from beef ribs to pork tenderloin and beyond. (And when he’s not cooking, Mike lives life to the fullest as a licensed race car driver, high performance driving instructor, and competitive firearms shooter.)

Mike began experimenting with cooking and marinating at 16 years old when his parents went to the beach and he stayed home. After ruining all of his mother’s Teflon pans trying to cook steaks, he started to figure things out. Fast forward to now: Mike has a YouTube channel called “Cook Like Mike” so he can share his recipes with the world. (He also is a self-proclaimed “oversharer” of food photos on Facebook.)

His advice to you? For starters: “You can’t skimp on steak quality.” Mike says anything less than USDA Prime…isn’t worth your time. But more importantly, he reminds us all: “Life’s too short to eat bad food so sometimes you have to make it yourself.”
Take this lesson to heart and try out his dish today!

Reverse Sear Tenderloin

with Montreal Seasoning Roasted Potatoes and Sautéed Green Beans

1. Ideally, let your steak sit out so it can come to room temperature.
2. Preheat your oven to 250°. (Anything above 275° and the meat will sweat all your seasoning off.)
3. Liberally season both sides with sea and mineral salts. (I prefer Red Hawaiian, Pink Himalayan, and Mayan.)
4. Crack fresh pepper on both sides then pat the steaks so your “rub” doesn’t fall off.
5. Place steak on a wire rack with a cookie sheet below.
6. Insert a thermometer so you can monitor the temperature.
7. Bake in oven to desired internal temperature. (I prefer 115° for tenderloin and 120° for ribeyes.)
8. Remove from oven and let the steak rest on a plate for 15-20 minutes. You can’t skip this part!
9. While resting, bring a cast iron pan up to medium heat or turn a grill on high.
10. Once the 15-20 minutes has passed, place your steak on the pan or grill for one minute per side to sear the outside.

Peel Russet potatoes and cut into cubes. Toss in a bowl with olive oil and Montreal seasoning. Pour into a pan and cook while your steak is cooking. After the steak is removed turn the oven up to 375° and finish baking potatoes until lightly golden brown.

Green Beans
Wash beans and cut off the stems. During the resting period of the steak, place green beans in a skillet on medium heat with olive oil. As the oil gets hot, crack fresh pepper and sea salt over the beans (add crushed red pepper if desired). Sauté until crispy and cooked.

Serve & Enjoy!


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