Classic Roast Beef Tenderloin
For the original recipe and instructions, see “Classic Roast Beef Tenderloin” at cooksillustrated.com
Ingredients
- GATHER YOUR INGREDIENTS
- 2 pound beef tenderloin center-cut Chateaubriand, trimmed of fat and silver skin (see note)
- 2 teaspoons kosher salt (see note)
- 1 teaspoon coarsely ground black pepper
- 2 tablespoons unsalted butter, softened
- 1 tablespoon vegetable oil
- 1 recipe Shallot and Parsley Butter
Recipe copyright
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