Cook beef tenderloin perfectly with the reverse-sear method
"It's so easy to execute a perfectly cooked piece of meat with the reverse-sear method...."
INGREDIENTS
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1/4 cup black sesame seeds
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1 tablespoon poppy seeds
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2 tablespoons black peppercorns (if using a food processor, not a spice grinder, make sure you smash with a mallet first)
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1 teaspoon brown mustard seeds
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1/4 cup kosher salt
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2 tablespoons dark brown sugar
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1 teaspoon dehydrated onion
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1 teaspoon granulated garlic
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2 (12-ounce) cans evaporated milk
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2 tablespoons hot sauce
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1½ tablespoons Dijon mustard
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8 ounces fontina cheese, freshly grated
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8 ounces extra-sharp cheddar cheese, freshly grated
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1 tablespoon cornstarch
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1/4 cup prepared horseradish
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kosher salt, to taste
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1 center cut beef tenderloin, trimmed (about 2 to 3 pounds)
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1 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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1/2 stick unsalted butter
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4 cloves garlic, crushed
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4 sprigs thyme
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