The food lab better home cooking through science ( PDFDrive ) 784

SLOW-ROASTEDBEEF
TENDERLOIN
As with prime rib, the best method for roasting beef
tenderloinistostartitoutlowandslow,thenblastitwith
heattobrownitssurfaceattheend.Theproblemis,with
its relatively low fat content and small size, a beef
tenderloinisfarmorepronetoovercookingthanaprime
rib.Tryandbrownitinahotovenafterroastingit,and
you’ll end up cooking it to medium-well by the time a
decentlybrownedcrusthasdeveloped.
The solution is a simple one: instead of finishing it in
theoven,finishitquicklyonthestovetop.Theconductive
heatofahotskilletorDutchovenisafarmoreeffective
means of energy transfer than the air inside an oven. By
slow-roasting the tenderloin and then searing it on the
stovetop, you get perfectly medium-rare meat from the
edge, with a deep brown crust that adds some muchneededflavortoanotherwiserelativelyblandcut.
Tenderloin roasts can be served slathered with a
compoundbutterjustlikeagoodsteak(seehere),orwith
horseradishcreamsauce(here)alongside.
Additionalphotographhere.