Roast Beef Tenderloin

By allie5jones

Ingredients

• Shallot & Parsley Butter:
• 1 beef tenderloin center-cut Chateaubriand (about 2 pounds), trimmed of fat and silver skin
• 2 tsp. Kosher salt
• 1 tsp. coarsely ground black pepper
• 2 Tbsp. unsalted butter, softened
• 1 Tbsp. vegetable oil
• 1 recipe flavored butter
• 4 Tbsp. unsalted butter, softened
• 1/2 medium shallot, minced
• 1 medium garlic clove, minced
• 1 Tbsp. finely chopped parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Chipotle & Garlic Butter With Lime and Cilantro:
• 5 Tbsp. unsalted butter, softened
• 1 medium chipotle chile in adobo sauce, seeded and minced, with 1 tsp. adobo sauce
• 1 medium garlic clove, minced
• 1 tsp. honey
• 1 tsp. grated zest from 1 lime
• 1 Tbsp. minced fresh cilantro leaves
• 1/2 tsp. salt
• Blue Cheese and Chive Butter:
• 3 tablespoons unsalted butter , softened
• 1 1/2 ounces mild blue cheese (about 1/4 cup), room temperature
• 1/8 teaspoon table salt
• 2 tablespoons minced fresh chives

Details

Servings 4

Preparation

Step 1

1. Sprinkle roast evenly with salt, cover loosely with plastic wrap, let stand at room temperature 1 hour. Preheat oven to 300.
2. Pat roast dry with paper towels. Sprinkle roast evenly wiht pepper and spread butter evenly over surface. Transfer to wire rack in rimmed baking sheet. Roast until instant-read thermometer reads 125 for medium-rare (40-55 minutes) or 135 for medium (55-70 minutes), flipping roast half-way 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, 1-2 minutes per side. Transfer to carving board and spread 2 Tbsp. flavored butter evenly over top of the roast; let set 15 minutes. Serve, passing remaining butter.