While it may seem intimidating at first, we like to think that cooking an equally beautiful and delicious beef tenderloin is no arduous feat. Inspired by J. Kenji López-Alt, author of The Food Lab and managing culinary director of Serious Eats, we take a 3-step, 5-ingredient approach to the best holiday roast: First, season, chill, and air-dry the beef overnight to create a flavorful crust; second, slow roast in a low oven to keep it extra juicy; and third, broil a few minutes to brown it.

Cooking Light
November 28, 2016