Roast Beef Tenderloin with Shallot-Parsley Butter
Ask a butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering. If necessary, remove any large pieces of fat or translucent silver skin at home. If you are cooking for a crowd, this recipe can be doubled to make two roasts. Sear the roasts one after the other, wiping out the pan and adding new oil after searing the first roast. Both pieces of meat can be roasted on the same rack.
To equate the amount of kosher salt to table salt, typically we double the amount of kosher salt. For example, for every 1 teaspoon of table salt called for in a recipe, you would use 2 teaspoons of kosher salt. We prefer kosher salt for sprinkling over meat because it’s easier to distribute the larger crystals evenly.
- 1 beef tenderloin center-cut (Châteaubriand) (about 2 pounds) *
- kosher salt * *
- ground black pepper
- 6 Tablespoons unsalted butter
- 1 Tablespoon vegetable oil
- 1 Small shallot
- 1 garlic clove
- 1 Tablespoon finely chopped fresh parsley leaves
Tie and Salt Beef
Using 12-inch lengths of twine, tie roast crosswise at 1 1/2-inch intervals. Sprinkle roast evenly with 2 teaspoons kosher salt or 1 teaspoon table salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Adjust oven rack to middle position and heat oven to 300 degrees.
Prepare Ingredients for Compound Butter
Remove 4 tablespoons butter from refrigerator and let soften on counter. Remove 2 tablespoons butter from refrigerator and let soften on counter. Mince 1 small shallot to yield 2 tablespoons. Peel and mince 1 garlic clove to yield 1 teaspoon. Finely chop parsley to yield 1 tablespoon.
Pat roast dry with paper towels. Sprinkle roast evenly with 1 teaspoon coarsely ground pepper. Spread 2 tablespoons softened butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast at halfway point.
Heat 1 tablespoon vegetable 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.
Prepare Compound Butter
Combine 4 tablespoons softened butter, shallot, garlic, parsley, 1/4 teaspoon table salt, and 1/4 teaspoon pepper in medium bowl. (If you prefer, do this while roast is in oven.)
Rest and Serve Beef
Spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine. Cut meat crosswise into 1/2-inch-thick slices. Serve, passing remaining flavored butter separately.
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