Inspired by The Food Lab author and Serious Eats managing culinary director J. Kenji López-Alt, we take a 3-step, 5-ingredient approach to the best holiday roast: First, salt the beef and let it air dry in the fridge overnight to help create a flavorful crust; second, slow roast in a low oven to keep the beef extra juicy from the center to the edge; and third, brush with butter and broil the tenderloin for a few minutes to brown it. Serve the tenderloin with the board dressing or horseradish sauce, or both. (Cook’s note: If you don’t have a top broiler in your oven, heat a grill to high and finish browning the tenderloin for a few minutes on each side on the grill.)
1 (4-lb.) trimmed beef tenderloin, tied with kitchen twine
4 teaspoons kosher salt
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter
1 tablespoon olive oil
How to Make It
Place beef on a rack set in an aluminum foil-lined rimmed baking sheet. Sprinkle evenly with salt and pepper, pressing gently to adhere. Refrigerate, uncovered, 8 to 48 hours.
Remove beef from refrigerator, and let stand at room temperature 1 hour.
Preheat oven to 250°F. Roast beef (keep on rack in pan) on center rack until a thermometer inserted in thickest portion registers 125°F (for rare), 1 hour and 10 minutes to 1 hour and 30 minutes, turning once.
Remove beef from oven. Adjust oven temperature to broil. Combine butter and oil in a small saucepan, and heat over medium until butter melts.
Brush beef with butter mixture. Broil until browned, turning once, about 2 minutes per side. Transfer to a carving board spread with Board Dressing, if desired, and let stand 15 minutes before slicing. Serve with Classic Horseradish Cream Sauce, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.