Shallot and Parsley Butter

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Appears in Cook's Illustrated March/April 2009

SERVES8 (Makes about 8 tablespoons)

TIME25 minutes

Shallot and Parsley Butter

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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