Roast Beef Tenderloin with Shallot and Parsley Butter
Ingredients
For the roast
1 beef tenderloin, trimmed and tied for roasting
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, softened
1 tablespoon olive oil
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For the butter_
4 tablespoons unsalted butter, softened
2 tablespoons shallot, minced (about 2 tablespoons)
1 clove garlic, minced or pressed
1 tablespoon fresh parsley, finely chopped
1⁄4 teaspoon table salt
1⁄4 teaspoon freshly ground black pepper
Instructions
1. 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*F.
2. For the butter: combine all ingredients in medium bowl. Set aside.
3. 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*F for medium-rare, 40 to 55 minutes, or 135*F for medium, 55 to 70 minutes, flipping roast halfway through cooking.
4. Heat oil in large 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 cutting board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into 1⁄2-inch-thick slices. Serve with flavored butter on the side.
Comments
It’s safe to say that my family loved filet mignon and when our butcher has it on sale for $4.50/lb that’s just too good to pass up. While steaks are always nice, once in a while it’s great to have a roast instead. This recipe in the 2009 Cook’s Illustrated Annual inspired me to pull a frozen roast out of the freezer. I was thrilled with the results. The butter was fantastically garlicky and rich. The meat was tender, juicy, and perfectly medium rare. It was hard to get enough!
Shown here with Pasta with Butternut Squash and Sage.
Cook’s Illustrated 2009