Beef Tenderloin: Sear or Don't Sear?

[Lamp]

When roasting beef tenderloin in the oven, do you put the meat straight into the oven or do you like to sear it on all sides first to give it a nice browning and to seal in the juices? Is there a noticeable difference in taste/texture between the methods?

 

[BrûléeOrange]

I always sear mine first in a cast iron skillet. Locks in the juices and provides a more appealing crust/look for the final product. To me, it improves the texture as well.

 

[Luke Duke]

sear

 

[Bye Week]

Sear. There is definitely a noticeable difference in taste/texture/etc. by sealing in the juices with searing.

 

[dfw75201]

Voice of dissent....

I use the Barefoot Contessa method of rubbing plenty of butter all over the tenderloin and then putting it into a very clean 500 degree oven until it hits 125 inside. It really comes out perfect and it's easy. No splatters, no messy stovetop, you just put it in there when your guests come in, using a thermometer with an alarm. It beeps, you let it rest and you’re done. Just be sure the oven is clean or at that temperature, you may get smoke.

 

[catoars]

Another vote for sear. Creates a nice crust though I think the "locks in juices" is a fallacy.

 

[TRRW#31]

Sear. If the Barefoot Contessa is doing hers at 500 degrees than technically she is searing it. It's the same when roasting a whole chicken. If you put it in at 450-500 for 5 minutes than turning it down to 350 to finish cooking it does sear.

 

[NickDanger]

If "searing" to lock in the juices really worked then I would hollow out a seared tender, throw away my cache of ziplocs and use the crust to store stocks and soups.

 

[kevwun]

Alton Brown actually proved that searing doesn't lock in juices in an episode of good eats. He did say it's still worth doing because it adds flavor.

 

[CanaTigers]

Resting helps with the juice issue more than anything. Searing gives it a better look and tasty crust.