↞ recipe box start page
Category: Beef
Prep Time: Cook Time: Total Time:
1 beef tenderloin center-cut Chateaubriand
(about 2 lbs), trimmed of fat and silver
skin (see note)
2 tsps kosher salt
1 tsp coarsely ground black pepper
2 Tbsps unsalted butter, softened
1 Tbsp vegetable oil
1 recipe flavored butter (recipe follows)
1. Using 12-inch lengths of twine, tie roast crosswise at 1 1/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.
2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.
3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 Tbsp flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into 1/2-inch-thick slices. Serve, passing remaining flavored butter separately.
Serves 4 to 6.
Shallot and Parsley Butter
4 Tbsp unsalted butter, softened
1/2 medium shallot, minced (2 Tbsps)
1 medium garlic clove, minced (1 tsp)
1 Tbsp finely chopped fresh parsley leaves
1/4 tsp salt
1/4 tsp ground black pepper
combine all ingredients in medium bowl.
Makes about 8 Tbsps.
Garlic Butter with Lime and Cilantro
5 Tbsps unsalted butter, softened
1 medium garlic clove, minced (1 tsp)
1 tsp honey
1 tsp grated zest from 1 lime
1 Tbsp minced fresh cilantro leaves
1/2 tsp salt
combine all ingredients in medium bowl.
Makes about 8 Tbsps.
view more member recipes
Roast Beef Tenderloin
view my recipes
print
save
Category: Beef
Prep Time: Cook Time: Total Time:
1 beef tenderloin center-cut Chateaubriand
(about 2 lbs), trimmed of fat and silver
skin (see note)
2 tsps kosher salt
1 tsp coarsely ground black pepper
2 Tbsps unsalted butter, softened
1 Tbsp vegetable oil
1 recipe flavored butter (recipe follows)
1. Using 12-inch lengths of twine, tie roast crosswise at 1 1/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.
2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.
3. Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 Tbsp flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into 1/2-inch-thick slices. Serve, passing remaining flavored butter separately.
Serves 4 to 6.
Shallot and Parsley Butter
4 Tbsp unsalted butter, softened
1/2 medium shallot, minced (2 Tbsps)
1 medium garlic clove, minced (1 tsp)
1 Tbsp finely chopped fresh parsley leaves
1/4 tsp salt
1/4 tsp ground black pepper
combine all ingredients in medium bowl.
Makes about 8 Tbsps.
Garlic Butter with Lime and Cilantro
5 Tbsps unsalted butter, softened
1 medium garlic clove, minced (1 tsp)
1 tsp honey
1 tsp grated zest from 1 lime
1 Tbsp minced fresh cilantro leaves
1/2 tsp salt
combine all ingredients in medium bowl.
Makes about 8 Tbsps.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Roast Beef Tenderloin In A Dry Rub Crust
by sgre52160
6 pound(s) beef tenderloin; trimmed, defatted, but left whole 1/4 cup olive oil + 2 tbsp 3 tablespoons dry thyme 3 tablespoons dry rosemary 2 tablespoons finely-chopped garlic 3 tablespoons butc
by sgre52160
6 pound(s) beef tenderloin; trimmed, defatted, but left whole 1/4 cup olive oil + 2 tbsp 3 tablespoons dry thyme 3 tablespoons dry rosemary 2 tablespoons finely-chopped garlic 3 tablespoons butc
Bacon-wrapped Beef Tenderloin Roast
by ICOOK2
Ingredients: 1 beef tenderloin roast, about 3 1/2 lb., trimmed of excess fat Kosher salt and freshly ground pepper, to taste 1 lb. bacon, thinly sliced 1 Tbs. vegetable oil 1 lb. cremini mu
by ICOOK2
Ingredients: 1 beef tenderloin roast, about 3 1/2 lb., trimmed of excess fat Kosher salt and freshly ground pepper, to taste 1 lb. bacon, thinly sliced 1 Tbs. vegetable oil 1 lb. cremini mu
Thyme And Spice Rubbed Roast Beef Tenderloin Au Jus
by sgre52160
1 tbsp chopped fresh thyme, divided 1 1/4 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp ground allspice 1 3/4 lbs beef tenderloin, trimmed Cooking spray 1/3 cup brandy 1/4 cup min
by sgre52160
1 tbsp chopped fresh thyme, divided 1 1/4 tsp salt 1/2 tsp freshly ground black pepper 1/4 tsp ground allspice 1 3/4 lbs beef tenderloin, trimmed Cooking spray 1/3 cup brandy 1/4 cup min
Roast Beef Tenderloin With Brandied Steak Side Mushrooms
by sgre52160
1 beef tenderloin (about 2 pounds), trimmed of fat and silver skin 2 teaspoons kosher salt (see note) 1 teaspoon black pepper 2 tablespoons unsalted butter, room temperature 1 tablespoon vegetable
by sgre52160
1 beef tenderloin (about 2 pounds), trimmed of fat and silver skin 2 teaspoons kosher salt (see note) 1 teaspoon black pepper 2 tablespoons unsalted butter, room temperature 1 tablespoon vegetable
Roast Beef Tenderloin With Caramelized Onion And Mushroom Stuffing
by sgre52160
Stuffing 8 oz cremini mushrooms, cleaned, stems trimmed and broken into rough pieces 1/2 tbsp unsalted butter 1 1/2 tsp olive oil 1 medium onion, halved and sliced 1/4 inch thick 1/4 tsp table sa
by sgre52160
Stuffing 8 oz cremini mushrooms, cleaned, stems trimmed and broken into rough pieces 1/2 tbsp unsalted butter 1 1/2 tsp olive oil 1 medium onion, halved and sliced 1/4 inch thick 1/4 tsp table sa
view more member recipes
related CDKitchen recipes
All Day Herbed Pork Roast
Herbed Beef Tenderloin With Roasted Vegetables
Easy Easter Roast Beef
Mock Prime Rib
Italian Roast Beef Sandwiches
Mayonnaise Roast
Roast Pork Tenderloin with Thyme in White Wine Cream Sauce
Asian Beef Hors D'oeuvres
Balsamic Braised Pork Tenderloin
Pressured Beef Pot Roast