Classic Roast Beef Tenderloin

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Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV

The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?

SERVES4 to 6

TIME1¾ hours, plus 1 hour salting

has video

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, ...

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