seriously BEST EVER roasted beef tenderloin

My nightmare would be working in the test kitchen at Cooks’ Illustrated.  I love practically every recipe that they publish or show on their PBS show and I love that each one is perfect because it has been tested 30-40 times.

You read that right — they remake each dish more than 30 times to be sure that the measurements are correct, the right ingredients are used, and the cooking times and methods recommended are exact.  But seriously people… I love cooking but I get bored if we have green beans two days in a row.

Though their repeat testing would kill me, I am super grateful that they are all up in Boston somewhere testing away.  Because its that determination that produces killer recipes like the one for the PERFECT beef tenderloin.

Take a 6-7 lb. tenderloin and slice about 3-4 inches off of each ends.  Save the ends for a future use (like grinding for burgers — YUM).

Tie the tenderloin at two-inch intervals so it is an even diameter along the whole roast.  Sprinkle 2 teaspoons of the kosher salt over the whole tenderloin, cover with saran wrap and let sit on your counter for an hour.

In a small bowl, mix the pepper, garlic, and remaining salt with 4 tablespoons salted butter.

Pat the meat dry with paper towels and rub the tenderloin with the butter mixture.  Really cover it here.  There’s nothing to be ashamed about.  Except maybe my cholesterol.  Worries for another day….

Put the tenderloin on a wire rack set in a rimmed baking sheet in the preheated 300 degree F oven.  After about 20 minutes, flip tenderloin.

While the meat is cooking, finely chop the shallots and garlic.  Mix with softened butter, salt, pepper and parsley.  Set aside until the roast has come out of the oven.

Roast the tenderloin until an instant-read thermometer inserted into center of roast registers 135-140 degrees F, about 55 to 60 minutes.  The tenderloin will continue to cook after removing it from the oven, so take it out about 10 degrees rarer than you want to serve it.

Transfer roast to cutting board and spread 2 tablespoons shallot-parsley butter evenly over top of roast; let rest about 10 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices.

Roasted Beef Tenderloin

1 7-lb. beef tenderloin
2 tbsp. kosher salt
1 tbsp black pepper
2 tablespoons minced garlic
4 tablespoons butter, softened

Trim tenderloin of all fat and silver skin and cut each end off about 3-4” to make it the same diameter from end to end.  Reserve ends for future use.

Tie the tenderloin crosswise at 2-inch intervals using cotton twine.  Sprinkle roast evenly with 2 teaspoons of salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour.

In a small bowl, mix the pepper, garlic, and remaining salt with 4 tablespoons salted butter.  Pat the meat dry with paper towels and rub the tenderloin with the butter mixture.

Put the tenderloin on a wire rack set in a rimmed baking sheet in the preheated 300 degree F oven.  After about 20 minutes, flip tenderloin.  Roast until instant-read thermometer inserted into center of roast registers 135-140 degrees F, about 55 to 60 minutes.  The tenderloin will continue to cook after removing it from the oven, so take it out about10 degrees rarer than you want to serve it.

Transfer roast to cutting board and spread 2 tablespoons shallot-parsley butter evenly over top of roast; let rest about 10 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices.

Shallot and Parsley Butter

4 tablespoons unsalted butter, softened
2 tablespoons minced shallot
1 teaspoon minced garlic
1 tablespoon finely chopped fresh parsley leaves
½ teaspoon table salt
¼ teaspoon ground black pepper

Combine all ingredients in medium bowl.