The food lab better home cooking through science ( PDFDrive ) 785

NOTE:Acenter-cuttenderloinroastisalsoreferredtoas
Châteaubriand. Ask your butcher for a 2-pound centercut tenderloin, or trim one yourself (seehere). For the
best results, tie and season the tenderloin, place it on a
rackonarimmedbakingsheetandair-dry,uncovered,in
therefrigeratoratleastovernightandupto3days.
SERVES4TO6
1center-cuttenderloinroast(seeNoteabove),about2
poundstiedforroasting(seehere)
Koshersaltandfreshlygroundblackpepper
1tablespoonoil
1tablespoonunsaltedbutter


Horseradishcreamsauce(here;optional)
1. Adjust an oven rack to the center position and preheat
the oven to 275°F. Season the tenderloin liberally on all
sides with salt and pepper (go lightly if you seasoned it
ahead). Place on a wire rack set on a rimmed baking
sheet and roast until the center of tenderloin reaches
120°F on an instant-read thermometer for medium-rare,
or 130°F for medium, about 1 hour. Remove from the
ovenandtransfertoacuttingboard(theroastwillappear
grayanduncooked).
2. Heat the oil and butter in a 12-inch heavy-bottomed
stainless steel or cast-iron skillet over high heat until the
butterisbrownedandthefatislightlysmoking.Addthe
tenderloinandsearonallsidesuntilwellbrowned,about
5 minutes. If the oil and butter are beginning to burn or
smoketooheavily,reducetheheat.Transfertheroastto
acuttingboardandallowtorestfor10minutes.
3.Removethetwine,carve,andserve,withthehorseradish

sauce,ifdesired.

HOWTOTIEATENDERLOIN
FORROASTING

T

yingabeeftenderloinbeforeroastingisnot100-

percent essential, but it helps it keep a nice round