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). More