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This Week in America's Test Kitchen: Classic Roast Beef Tenderloin

If you're going to buy beef tenderloin, you want the finished product to justify the price tag: rosy meat all the way through and a deep brown crust. But too often, beef tenderloin has only one or the other. The cooks at America's Test Kitchen wanted a technique that produced perfectly cooked and deeply flavored meat—without too much fuss.

To add flavor to this mild cut of beef, the cooks began with a simple technique that worked wonders: salting the tenderloin before roasting. And when searing the meat first resulted in unevenly cooked, gray meat, they found the trick was to reverse the process, roasting the meat first and then searing it on the stovetop. What it gave them was a roast with uniformly pink meat, a deep brown crust, and strong beefy flavor—a beef tenderloin worthy of its price tag.

Watch this video for step-by-step instructions or get the recipe at America's Test Kitchen (free registration required).

Printed from http://www.seriouseats.com/2010/12/this-week-in-americas-test-kitchen-classic-ro.html

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