Classic Roast Beef Tenderloin for a Crowd
By Morgan BollingPublished on October 12, 2017
Time
2 to 2⅔ hours, plus 12 hours salting
Yield
Serves 12 to 16
Ingredients
Before You Begin
Plan ahead: The roast must be salted and refrigerated for at least 12 hours before cooking. If you’re buying an untrimmed tenderloin, be sure it weighs 6 to 7 pounds. Serve with Red Wine Sauce (recipe follows), if desired.
Instructions
- Cut tenderloin crosswise at base of head to make 2 roasts. Using kitchen twine, tie head at 1-inch intervals. Tuck tail end of second roast underneath by 3 to 5 inches to create more even shape. Tie tucked portion with kitchen twine at 1-inch intervals to secure.
- Place 1 roast on large sheet of plastic wrap and sprinkle all over with 1 tablespoon salt. Wrap tightly in double layer of plastic. Repeat with remaining roast and 1 tablespoon salt. Refrigerate roasts for at least 12 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet. Season roasts with pepper and place on prepared wire rack. Roast until meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), 1 hour 20 minutes to 1 hour 40 minutes for tail-end roast and 1 hour 40 minutes to 2 hours for head-end roast. Transfer roasts to carving board, tent with aluminum foil, and let rest for 20 minutes.
- Pat roasts dry with paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add both roasts and sear on all sides until well browned, 5 to 7 minutes. Transfer roasts to carving board, remove twine, and slice ½ inch thick. Serve.
Time
2 to 2⅔ hours, plus 12 hours saltingYield
Serves 12 to 16Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We set out to create a foolproof recipe that would lessen the anxiety of cooking this showstopping roast. Salting the trimmed beef tenderloin overnight seasoned it throughout, giving it more intense flavor. Roasting it in a low 250-degree oven ensured even cooking and gave us a larger safety net to prevent overcooking. Cutting the tenderloin in half before searing it in a piping-hot skillet made it easy to fit in the pan and ensured a deep brown crust.
Before You Begin
Plan ahead: The roast must be salted and refrigerated for at least 12 hours before cooking. If you’re buying an untrimmed tenderloin, be sure it weighs 6 to 7 pounds. Serve with Red Wine Sauce (recipe follows), if desired.
Instructions
- Cut tenderloin crosswise at base of head to make 2 roasts. Using kitchen twine, tie head at 1-inch intervals. Tuck tail end of second roast underneath by 3 to 5 inches to create more even shape. Tie tucked portion with kitchen twine at 1-inch intervals to secure.
- Place 1 roast on large sheet of plastic wrap and sprinkle all over with 1 tablespoon salt. Wrap tightly in double layer of plastic. Repeat with remaining roast and 1 tablespoon salt. Refrigerate roasts for at least 12 hours or up to 24 hours.
- Adjust oven rack to middle position and heat oven to 250 degrees. Set wire rack in rimmed baking sheet. Season roasts with pepper and place on prepared wire rack. Roast until meat registers 125 degrees (for medium-rare) or 130 degrees (for medium), 1 hour 20 minutes to 1 hour 40 minutes for tail-end roast and 1 hour 40 minutes to 2 hours for head-end roast. Transfer roasts to carving board, tent with aluminum foil, and let rest for 20 minutes.
- Pat roasts dry with paper towels. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add both roasts and sear on all sides until well browned, 5 to 7 minutes. Transfer roasts to carving board, remove twine, and slice ½ inch thick. Serve.
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