Classic Roast Beef Tenderloin

Name: Classic Roast Beef Tenderloin
Yield: Serves 4 to 6
Ingredients: 2 pound, beef tenderloin center-cut Chateaubriand, trimmed of fat and silver skin (see note); 2 teaspoons, kosher salt (see note); 1 teaspoon, coarsely ground black pepper; 2 tablespoons, unsalted butter, softened; 1 tablespoon, vegetable oil; 1 recipe, flavored butter

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

Main Courses

Beef

Roasts

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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