Classic Roast Beef Tenderloin
By America's Test KitchenPublished on December 18, 2012
Time
1¾ hours, plus 1 hour salting
Yield
Serves 4 to 6
Ingredients
Tenderloin
2 pound beef tenderloin, center-cut Chateaubriand, trimmed of fat and silver skin 2 teaspoons kosher salt 1 teaspoon coarsely ground black pepper 2 tablespoons unsalted butter, softened1 tablespoon vegetable oilShallot and Parsley Butter
4 tablespoons unsalted butter, softened2 tablespoons minced shallot 1 garlic clove, minced1 tablespoon finely chopped fresh parsley ¼ teaspoon table salt ¼ teaspoon ground black pepperBefore You Begin
If using table salt, reduce the amount to 1 teaspoon. Ask your butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering. If you are cooking for a crowd, this recipe can be doubled to make two roasts. Sear the roasts one after the other, wiping out the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack.
Instructions
- Using 12-inch lengths of twine, tie roast crosswise at 1½-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.
- Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Cook until meat registers 125 degrees for medium-rare, 40 to 55 minutes; or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.
- Combine all ingredients in medium bowl. Set aside until ready to use.
- Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on 4 sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.
for the tenderloin
for the shallot and parsley butter
Time
1¾ hours, plus 1 hour saltingYield
Serves 4 to 6Ingredients
Tenderloin
Shallot and Parsley Butter
Test Kitchen Techniques
Ingredients
Tenderloin
Shallot and Parsley Butter
Test Kitchen Techniques
Ingredients
Tenderloin
Shallot and Parsley Butter
Test Kitchen Techniques
Why This Recipe Works
When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone meat just below the crust and give the roast a ruby coloring from edge to edge. Salting the meat and rubbing it with softened butter helped it hold on to its juices and gave it richness.
Before You Begin
If using table salt, reduce the amount to 1 teaspoon. Ask your butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering. If you are cooking for a crowd, this recipe can be doubled to make two roasts. Sear the roasts one after the other, wiping out the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack.
Instructions
- Using 12-inch lengths of twine, tie roast crosswise at 1½-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.
- Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Cook until meat registers 125 degrees for medium-rare, 40 to 55 minutes; or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.
- Combine all ingredients in medium bowl. Set aside until ready to use.
- Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on 4 sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.
for the tenderloin
for the shallot and parsley butter
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