Test cook Natalie Estrada reveals the secrets to making a foolproof Classic Roast Beef Tenderloin with host Bridget Lancaster. Next, host Julia Collin Davison discovers equipment expert Adam Ried’s top pick of tongs. Finally, test cook Lawman Johnson shows Julia how to make perfect Lyonnaise Potatoes.
Get the recipe for for Classic Roast Beef Tenderloin:
Get the recipe for Lyonnaise Potatoes:
Buy our winning tongs:
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:
20 Comments
Leave a Reply
You must be logged in to post a comment.
We made the beef tenderloin for family dinner this year! It was a hit!!
I just love Lawman! I need him on more episodes of both shows!
That beef sauce is the crime. It makes me very angry to see any meat wasted like that.
The potatoes are my hubby's favourite. He loves them. Better than when I had them in Lyon.
Delicious. Thanks for sharing.
Thanks for sharing another great video, wonderful to new faces!
Not a popular cut around here – doesn't grill well, so it doesn't sell and isn't very expensive! 😉
Natalie and Lawman are great!
Being so very adverse to food waste, is it possible to use the beef that was used for the gravy for something else? Tacos? Meat pie? Something?
Oh 5his is going with the tenderloin steak this weekend.
What happened to those small chunks of meat used to make the sauce?
Why do tongs need a locking mechanism at all? I worked in restaurants for years and the tongs never had a locking mechanism. It may keep your drawers more tidy when you store them but that’s never seemed like a good enough reason to have the tongs locked whenever I pick them up.
When Natalie tucked the tail end underneath the tail, she should have seasoned the meat prior to tucking… The seasoning would really have penetrated fully throughout the roast.
great!
That last slice of onion is easier to cut on a slight diagonal
These two have zero personality.
For the longest Dan was my ATK/CC hubby…uh oh Lawman’s bringing a little competition 😂😂😂 jk ❤️
"Unseasoned beef is a travesty." (4:30) Sez who? This is purely a matter of taste. I tend to cringe with the amount of salt that ATK uses in most of its recipes, but especially with meat. My father did not season the finer cuts of beef and pork, saying that the seasoning interfered with experiencing the flavor and made the expansive cuts taste cheap. Later, in restaurants, I would always insist that my steaks be finished rare and unseasoned. One chain found this impossible, even after returning steaks to the kitchen, and I have never been out back again. And I've tried brining, several times. To me it seemed to result in an exchange of meat flavor for salt flavor. I keep expecting to see ATK feature a recipe for roasted Himalayan salt blocks. Seriously, sometimes I think the ATK cooks are part of a salt cult, but I suspect it's the influence of Southern cooking on the brand. However, the arrogance of the cited statement is something that I couldn't let pass. Look, use as much salt as you want, but don't assume it's an absolute in the cooking universe.
Discard the rendered chain meat??🤔
🐶My service dog loves her meat cooked…serve it to the doggo!!!🐶
Natalie is a talented cook and presenter. Give her more!