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Reverse-Sear Beef Tenderloin Caprese Platter

Servings: 10 to 12

This dish is simple, so using the highest-quality fresh ingredients is paramount for flavor. For a side dish, grill thick slices of hearty sourdough bread, and rub them with the cut side of a clove of garlic.


  • 2 lb. center-cut beef tenderloin, tied
  • Kosher salt and freshly ground black pepper
  • Canola or other neutral oil, as needed for the grill
  • 3 oz. baby arugula (6 loosely packed cups)
  • 1/4 cup extra-virgin olive oil
  • 1-1/2 tsp. aged balsamic vinegar
  • 3 medium-large heirloom tomatoes, cut into twelve 3/8-inch-thick slices (about 2 lb.)
  • 1-1/2 lb. fresh mozzarella, cut into twelve 3/8-inch-thick slices
  • 36 large fresh basil leaves

Nutritional Information

  • Calories (kcal) : 370
  • Fat Calories (kcal): 250
  • Fat (g): 27
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1.5
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 100
  • Sodium (mg): 530
  • Carbohydrates (g): 4
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 28


  • Season the tenderloin all over with 3/4 tsp. salt and 1/2 tsp. pepper. Put the tenderloin on a flat rack in a roasting pan, and refrigerate for at least 1 hour and up to 1 day. Let the tenderloin come to room temperature for 1 hour before roasting.
  • Position a rack in the center of the oven, and heat the oven to 300°F. Roast the beef until an instant-read thermometer registers 115°F for rare or 120°F for medium rare, about 45 minutes. Remove the roast from the oven. Let sit, loosely tented with foil, for up to 2 hours.
  • Prepare a high (500°F to 600°F) gas or charcoal grill fire. Clean and then lightly oil the grill grate. Put the roast on the grill, and sear on all sides until evenly browned, rotating often and moving it away from flare-ups as necessary, 1 to 2 minutes per side. Transfer to a cutting board, and set aside.
  • Put the arugula in a medium bowl. Toss with 1 Tbs. of the olive oil, the vinegar, ¼ tsp. salt, and 1/8 tsp. pepper, and transfer to a large serving platter. Trim the ends of the tenderloin, and cut the beef into twelve 3/4-inch-thick slices.
  • Arrange alternating slices of tomato, mozzarella, and beef on the arugula with a basil leaf tucked between each slice. Drizzle with the remaining 3 Tbs. olive oil. Sprinkle with 1/2 tsp. salt and several grinds of pepper, and serve.


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