Classic Roast Beef Tenderloin | America's Test Kitchen

Ingredients

• 2 pound beef tenderloin , center-cut Chateaubriand, trimmed of fat and silver skin
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper
• 2 tablespoons unsalted butter , softened
• 1 tablespoon vegetable oil
• 4 tablespoons unsalted butter , softened
• 2 tablespoons minced shallot
• 1 garlic clove , minced
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon table salt
• 1/4 teaspoon ground black pepper