Classic Roast Beef Tenderloin

Name: Classic Roast Beef Tenderloin
Total time: 165 min
Ingredients: 2 pounds 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

www.americastestkitchen.com

The classic approach to roasting this prime cut sacrifices juiciness for crust. Why settle for anything less than perfection?

Keywords

Roasts
Main Courses
Beef

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Cooking tools:

Butcher's twine
Chef's knife
Cutting board
Kosher salt
Paper towel
Plastic wrap
Cooling rack
Baking sheet
Oven
Instant-read thermometer
Skillet
Mixing bowl
Measuring spoon
Measuring cup
Spoon
Carving board
Tongs
Spatula
Aluminum foil

Ingredients

2 pounds 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