Roast Beef Tenderloin
Review recipe several days in advance since it recommends salting the meat 6 - 24 hours before roasting, to improve browning. Based on a recipe by Charles Kelsey, Cook's Illustrated, March & April 2009.
Course: Gluten Free, Main Course - Beef
Author: Catherine Christiano
- beef tenderloin center-cut Chateaubriand estimate 1/2 pound per person, read step 1
- Kosher salt
- coarsely ground black pepper
- unsalted butter softened
Shallot - Herb Butter (quantities for 2 pound roast, scale up for larger piece of meat)
- 4 tablespoons unsalted butter softened
- 1/2 medium shallot minced, approximately 2 tablespoons
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 4 sprigs fresh thyme
- OR
- 1 medium garlic clove minced and 1 T fresh parsley finely chopped
Meat Prep
Have a butcher prepare a trimmed, center-cut Chateaubriand from the whole tenderloin. It is typically not available without special ordering. It should be trimmed of fat with silver-skin layer removed. For a large gathering, double by making two roasts. Using 12 inch lengths of twine, tie roast crosswise at 1 1/2 inch intervals.
Line a rimmed baking sheet with foil and insert wire rack. Sprinkle roast evenly with Kosher salt (2 teaspoons for a 2 pound roast) and coarsely ground black pepper (1 teaspoon for a 2 pound roast). Place roast on rack in pan and refrigerate overnight ( 6 - 24 hours). This is to dry it out a bit so it will brown nicely. If pressed for time, allow roast to stand at room temperature for 1 hour instead.
Searing Meat
Skillet method - In a 12 inch heavy-bottomed skillet, add 1 tablespoon canola oil and heat over medium-high until just smoking. Place roast in skillet and sear until well browned on all sides, 1 - 2 minutes per side or about 4 - 8 minutes total. If preparing 2 roasts for a large gathering, sear each one separately.
Broiler method - (makes for messier oven clean-up) - Place oven rack just above center so roast will be about 6 inches from element. Preheat broiler to high. Place roast on rack in pan, in oven under broiler. Turn roast every 30 - 60 seconds, no more than 2 minutes per side, to brown evenly on all the way around.
Finishing Meat to Serve
Transfer roast to carving board. Spoon Shallot-Herb Butter evenly over top of roast, reserving half to pass. Allow roast to rest 15 minutes. Meanwhile, warm serving platter. Remove twine, cut meat crosswise into 1/2 inch thick slices. Serve, passing remaining Shallot-Herb Butter separately.