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

SLOW-ROASTED BEEF TENDERLOIN As with prime rib, the best method for roasting beef tenderloin is to start it out low and slow, then blast it with heat to brown its surface at the end The problem is, with its relatively low fat content and small size, a beef tenderloin is far more prone to overcooking than a prime rib Try and brown it in a hot oven after roasting it, and you’ll end up cooking it to medium-well by the time a decently browned crust has developed The solution is a simple one: instead of finishing it in the oven, finish it quickly on the stovetop The conductive heat of a hot skillet or Dutch oven is a far more effective 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 muchneeded flavor to an otherwise relatively bland cut Tenderloin roasts can be served slathered with a compound butter just like a good steak (see here), or with horseradish cream sauce (here) alongside Additional photograph here  ... in the oven, finish it quickly on the stovetop The conductive heat of a hot skillet or Dutch oven is a far more effective means of energy transfer than the air inside an oven By slow-roasting the. .. muchneeded flavor to an otherwise relatively bland cut Tenderloin roasts can be served slathered with a compound butter just like a good steak (see here), or with horseradish cream sauce (here) alongside Additional photograph here ... TENDERLOIN As with prime rib, the best method for roasting beef tenderloin is to start it out low and slow, then blast it with heat to brown its surface at the end The problem is, with its relatively