How to Make our Special Occasion-Worthy Roast Beef Tenderloin

Byamazingfoodstv


Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster.

Get the recipe for for Classic Roast Beef Tenderloin:
Buy our winning boning knife:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

31 Comments

  1. 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.

  3. 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.

  8. 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.

  13. 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!!!

  25. 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!

Leave a Reply