Roast Beef Tenderloin


This is a combination of two recipes and some Claggett ideas.  This recipe serves


  • 1 2 lbs beef tenderloin, centre -cut Chateaubriand, trimmed of fat and silverskin
  • 2 tsp kosher salt Salt, kosher
  • 1 tsp coarsely ground black pepper Spices, pepper, black
  • 2 tbsp unsalted butter, softened Butter, without salt
  • 1 tbsp vegetable oil Vegetable oil, canola
  • 1 recipe flavoured butter
  • 4 tbsp unsalted butter, softened Butter, without salt
  • 1/2 medium shallot, minced ( about 2 tablespoons)
  • 1 large garlic clove, minced or pressed through garlic press (about 1 teaspoon)
  • 1 tbsp finely chopped fresh thyme leaves Spices, thyme, ground
  • 1/4 tsp table salt Salt, table
  • 1/4 tsp ground black pepper Spices, pepper, black


Step 1

Using 12" lengths of twine, tie roast crosswise at 1 1/2 inch intervals. Sprinkle roast evenly with with the kosher 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 300F 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 centre of roast registers 125F for medium rare, 40-55 minutes, or 135 F for medium, 55-70 minutes, flipping roast halfway through cooking. Heat oil in 12 " heavy bottom skillet over medium-high heat until just smoking. Place roast in skillet and sear until well browned on four sides, 1-2 minutes per side (total of 4-8 mins) Transfer roast to carving board and spread 2 tablespoons flavoured butter evenly over the top of the roast and let rest 15 minutes. Remove twine and cut meat crosswise into 1/2" thick slices. Serve , passing remaining flavoured butter separately if desired.


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