Master the Ultimate Beef Tenderloin

When it comes to a hearty beef tenderloin, it's actually quite simple to do in the comfort of your own kitchen. With a reliable thermometer, some kitchen twine, seasoning, and just a little patience, you are set to make a delicious roast. Follow these 4 easy steps to create beef tenderloin perfection.

Pro Tip: Looking for superior flavor and texture? Find a butcher who sells Prime beef. We tested these recipes with both Prime and USDA Choice, and while both scored high marks with tasters, the beefy flavor of Prime is unparalleled when roasted or smoked.

Tie a trimmed 4-pound beef tenderloin with kitchen twine at 1- to 2-inch intervals. Tuck the "tail," or the tapered end, under, and tie it tight.

Pro Tip: Get more bang for your buck by buying, trimming, and tying the whole cut yourself. Save the trimmings for stir-fry or kebabs. Or call ahead and ask the butcher to trim and tie it for you and grind the trimmings. You're paying for the whole thing, so make the most of the roast.

Season the tenderloin with salt and pepper, place on a rack set in a foil-lined rimmed baking sheet, and refrigerate overnight or up to 48 hours.

Roast in a 250°F oven until beef registers 125°F with an instant-read thermometer. Remove tenderloin from oven, and brush with melted butter and olive oil. Broil tenderloin until browned, turning once.

Don't rely on your eye or your instinct to know when this pricey cut of meat is perfectly cooked. Invest in a trusty thermometer that can tell you precise measurements without fail. Our Editors recommend the Thermapen. It will ensure you get a perfectly rare center in your beef tenderloins every time.

$79, thermoworks.com

Let rest for 15 minutes to maintain maximum juiciness. Remove the twine, and carve crosswise with a sharp knife.

If you'd like to try a different cooking method for a whole new flavor, crank up the smoker. Salting and smoking a tender cut of beef gives it an unrivaled flavor, as you'll see with our Smoked Beef Tenderloin. We suggest pairing the tenderloin with Classic Horseradish Cream Sauce. Prepared horseradish works well here, but try fresh horseradish root if you can find it; look in the produce aisle of your supermarket during the fall and winter. Tailor the heat and tang of this silky sauce to your taste buds by adding more or less horseradish, pepper, and lemon. You can also make Board Dressing to accompany the roast. Choose one, or roll the cooked tenderloin in the board dressing, carve, and then serve with the horseradish sauce on the side.