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

NOTE: A center-cut tenderloin roast is also referred to as Châteaubriand Ask your butcher for a 2-pound centercut tenderloin, or trim one yourself (see here) For the best results, tie and season the tenderloin, place it on a rack on a rimmed baking sheet and air-dry, uncovered, in the refrigerator at least overnight and up to 3 days SERVES 4 TO 6 1 center-cut tenderloin roast (see Note above), about 2 pounds tied for roasting (see here) Kosher salt and freshly ground black pepper 1 tablespoon oil 1 tablespoon unsalted butter Horseradish cream sauce (here; optional) 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 hour Remove from the oven and transfer to a cutting board (the roast will appear gray and uncooked) Heat the oil and butter in a 12-inch heavy-bottomed stainless steel or cast-iron skillet over high heat until the butter is browned and the fat is lightly smoking Add the tenderloin and sear on all sides until well browned, about minutes If the oil and butter are beginning to burn or smoke too heavily, reduce the heat Transfer the roast to a cutting board and allow to rest for 10 minutes Remove the twine, carve, and serve, with the horseradish sauce, if desired HOW TO TIE A TENDERLOIN FOR ROASTING T ying a beef tenderloin before roasting is not 100- percent essential, but it helps it keep a nice round ...Horseradish cream sauce (here; optional) 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... medium-rare, or 130°F for medium, about hour Remove from the oven and transfer to a cutting board (the roast will appear gray and uncooked) Heat the oil and butter in a 12-inch heavy-bottomed stainless... cast-iron skillet over high heat until the butter is browned and the fat is lightly smoking Add the tenderloin and sear on all sides until well browned, about minutes If the oil and butter are beginning