Roast Beef Tenderloin
Why This Recipe Works
Our best roast beef tenderloin recipe produced an evenly cooked piece of meat graced with a rich brown crust to enhance its flavor. To even the shape of the tenderloin (which promoted even cooking), we folded the narrow end (called the tip end) under and tied it to bulk it up to almost the same girth as the chunky end (called the butt tender). To enhance the flavor of the meat in our tenderloin recipe, we roasted the beef at 425 degrees to produce both a beautiful crust and a pink interior.