Roast Beef Tenderloin

Name: Roast Beef Tenderloin
Yield: Serves 12 to 16
Ingredients: 5 - 6 pound, beef tenderloin, thoroughly patted dry; 2 tablespoons, olive oil; 1 tablespoon, kosher salt; 2 tablespoons, coarsely ground black pepper

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Appears in Cook's Illustrated November/December 1998

Main Courses

Beef

Roasts

SERVES12 to 16

TIME1¼ hours, plus 3 to 4 days chilling, if aging, and 30 minutes standing

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WHY THIS RECIPE WORKS

Our best roast beef tenderloin recipe produced an evenly cooked piece of meat graced with a rich brown crust to enhance its flavor. To even the shape of the tenderloin (which promoted even cooking), we folded the narrow end (called the tip ...

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