Classic Roast Beef Tenderloin

Name: Classic Roast Beef Tenderloin
Yield: Serves 4 to 6
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

Main Courses
Beef
Roasts

Appears in Cook's Illustrated March/April 2009, America's Test Kitchen TV

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

SERVES 4 to 6

TIME 1¾ hours, plus 1 hour salting

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