Simple Perfect Beef Tenderloin Cooks Illustrated Recipe 45

PERFECT BASIC BEEF TENDERLOIN

Steps:

• Heat oven to 500 degrees.
• Spray a small roasting pan with nonstick cooking spray.
• Rub beef with just enough olive oil to moisten.
• Season to taste with garlic powder, seasoned salt and seasoned pepper, taking care to do both sides.
• Place in roasting pan.
• Add water to pan, but do not pour over beef.
• Cook 15 minutes uncovered at 500 degrees.
• Turn oven down to 375 degrees.
• Cook an additional 45 minutes at 375 degrees.
• Let sit 5 to 10 minutes before slicing.
• Place meat on platter and pour pan juices over.

PERFECT BEEF TENDERLOIN

Steps:

• Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.
• Remove beef from refrigerator, and let stand at room temperature 1 hour.
• Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.
• Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.
• Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.

EASY & ELEGANT TENDERLOIN ROAST

Steps:

• Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

SIMPLE & PERFECT BEEF TENDERLOIN - COOK'S ILLUSTRATED RECIPE - (4/5)

Steps:

• Let the tenderloin sit at room temperature, covered, for 1 hour before roasting. Adjust an oven rack to the upper-middle position and preheat the oven to 425°F. Pat the tenderloin dry with paper towels, then season with salt and pepper. Heat the oil in an ovenproof 12-inch skillet over medium-high heat until smoking. Brown the tenderloin on all sides, reducing the heat if the fat begins to smoke, about 10 minutes. Transfer the skillet to the oven and roast the tenderloin until the center registers 125°F on an instant-read thermometer, 20 to 25 minutes, flipping it over halfway through the roasting time. Remove the tenderloin from the oven and transfer to a carving board. Cover with foil and let rest for 15 to 20 minutes before slicing into 1/4-inch-thick pieces. I liked to serve this with a bernaise sauce. Enjoy!

PERFECT BEEF TENDERLOIN ROAST

Steps:

• Remove the meat from the fridge an hour before you plan to start cooking it.
• Preheat your oven to 500 degrees F. Line a rimmed baking sheet with foil (for easy cleanup) and fit it with a wire rack.
• Pat the beef dry with paper towels. If one end is thinner than the other, tuck it underneath and tie with butcher's twine to make sure the roast cooks evenly. You can also ask your butcher to tie it for you.
• Mix the olive oil and the spices, then use your clean hands to rub the beef all over with the mixture.
• Place the tenderloin on the wire rack. Insert a meat thermometer into its thickest part. Place it in the oven and roast it for 15 minutes in the 500°F oven.
• Lower the oven temperature to 350°F. Continue roasting until the meat thermometer registers 130 degrees F (medium-rare), about 20 more minutes.
• Transfer the roast to a cutting board. Loosely cover it with foil and allow it to rest for 30 minutes.
• Gently remove the butcher twine (you can cut it with kitchen scissors then gently pull it out of the meat), slice, and serve.