Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster.
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A great substitute to thicken your sauce instead of a cornstarch slurry (can gum on you real fast) is just use a tsp/tbs (depending on how much liquid you actually are thickening) of powder gelatin (flavorless kind). Also it's a better texture. Makes it more like a traditional demi-glace. And leftovers will hold better.
Trying it today, Christmas Day, I hope I salted it right, thank you , I’ll let you know how it turned out, merry Christmas
I followed this exactly and used the recommended wine. The gravy was way too winey and sour. I added 1 extra tablespoon of tomato paste, soy sauce and a tsp of beef Better Than Bouillon but still sour tasting after reducing it down for 15min. A pinch of baking soda fixed that but next time I'll cut the wine down to one cup. Otherwise a delicious gravy.
Great job 👏 awesome information thanks 😊
The head with the side muscle is the Chateaubriand! The middle section is the Fillet. Please correct yourself America's Test Kitchen!
This is a totally different way to cook tenderloin
I usually sear and roast at high heat
YUM!!!
QUESTION – what do you all think about following this recipe, but brushing the tenderloin with some oil and finishing on the grill?
I ask because this Christmas the in-laws are coming over for Christmas Eve dinner, and instead of a more traditional dish we have decided to serve beef tenderloin. But, the final headcount will be close to 20-25 people so besides having to put out some serious money on beef, I am wary about having to cook two whole tenderloins and finishing on the stove. So, I could prepare in the oven as in the recipe in the afternoon, allow the beef to rest, and then finish on the grill to get the crust?
Please let me know your thoughts, thank you in advance.
Unimpressed with Natalie.
What am I missing? How do you reduce 4 cups of liquid to 4 cups after 10 to 15 minutes of boiling? The only liquid is 2 cups of red wine and 2 cups of stock.
I'm be smoking a beef tenderloin this Thanksgiving. This looks amazing as well.
This looks like I want to do. Looks like texture of lawry
I just made this from an eye round roast. I cooked at 250*, but the edges did come out a bit dry and the center not done as well as liked (skipped the seat part). Can anyone recommend on how to improve this? Change temp & time? Baste?
It was delicious none the less and for the sauce I used dry thyme and red onion, but it still turned out pretty good, could have been better but still tastey.
Thank you!!!
Turned out great. Looks delicious
Yesterday at our local organic butcher tenderloin was $44 a pound. Local grocer was $38 a pound. Our local Italian butcher $27.99 a pound. Bought a 2 pound one making a Wellington.
How about soul vide?
Natalie: "How many slices would you like ?
Bridgette: "YeS"
10:20
Yes indeed bridgette.
I will find out New Years Eve. Everything’s ready. Looked great
Omg i can almost taste it from there 😋 can't wait to make a roast Thanx girls &
Happy New Year 🥂💃🏻
Whats with the tattoos & diversity hires on this show. Just hire the best talent and spare us the prison skin graffiti.
could she have any less personality?
Can this be done with elk tenderloin?
Made it this Christmas. It was a hit! Thanks for teaching me to cook.
Christmas 2021 $178 local butcher in the cryovac.
I made this last night for Christmas Eve dinner. It was SOOOO good. Adjusted the gravy a bit, and after browning the meat, removed it and added mushrooms. Once they were cooked, I removed the mushrooms, continued the recipe as you had it. After straining, I added the mushrooms back to the empty pan to reheat and brown some more, then out the sauce back in. It was AWESOME!!!!!!! Thank you for the recipe!
Looks delicious! Would you cook a pork tenderloin using the same low temp and finish it off by glazing it in the frying pan?
I wish you would not talk about this – it has been my secret for many years.
That looks gorgeous
I like Natalie… very 🥰
When you tuck underneath you change the “grain”. Cut ,reverse and tie that small end
Pure poison girls!!!! Yumm yumm. Thank you for the recipe and for the simplicity of the how to do it. I’m a fan now!!!!