Classic Roast Beef Tenderloin

By

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, to eliminate the ring of overdone meat just below the crust and give the roast a ruby coloring from edge to edge. Salting the meat and rubbing it with softened butter helped it hold on to its juices and gave it richness.

View complete recipe

Ingredients

  • 4 to 6 6
  • Ingredients
  • 1 1 2 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin (see note)
  • 2 2 2 teaspoons kosher salt (see note)
  • 1 1 1 teaspoon coarsely ground black pepper
  • 2 2 2 tablespoons unsalted butter, softened
  • 1 1 1 tablespoon vegetable oil
  • 1 1 1 recipe flavored butter (see related recipes)

Preparation

Step 1



1. Using 12-inch lengths of twine, tie roast crosswise at 11/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.

2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.

3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.

Technique

Locating the Chateaubriand

The center-cut tenderloin, or Châteaubriand, comes from the middle of the whole tenderloin. The meat sits beneath the spine of the cow and gets no exercise at all, making it exceptionally tender. Furthermore, its cylindrical shape is an advantage for even cooking.

Step-by-Step

A Better Way to Roast Beef Tenderloin

1. SALT meat and let stand 1 hour to intensify flavor.

2. RUB roast with small amount of softened butter to further boost flavor.

3. ROAST ON LOW to ensure evenly cooked meat throughout.

4. SEAR ON STOVETOP after roasting to create well-caramelized crust with deep meaty flavor.

5. TOP WITH HERB BUTTER before meat rests to bring extra layer of bright, rich flavor.

View complete recipe