Classic Roast Beef Tenderloin
The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?
A cookbook recipe exclusively for ATK Essential members from How to Roast EverythingGather Your Ingredients
TenderloinBefore 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
1.
FOR THE TENDERLOIN: 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.
2.
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.
3.
FOR THE SHALLOT AND PARSLEY BUTTER: Combine all ingredients in medium bowl. Set aside until ready to use.
4.
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.
Test Kitchen Techniques
Recommended Reading
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.