Roast Beef Tenderloin

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Appears in Cook's Illustrated November/December 1998, America's Test Kitchen TV

When you spend this much for a piece of meat, you want to be sure it comes out right. Here's how to add a flavorful crust and end up with an evenly cooked roast.

SERVES12 to 16

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

has video

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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