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.
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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 ...
