Ingredients: |
Ingredients: 2 lb. beef tenderloin center-cut Chateaubriand, trimmed and tied, from your local butcher
2 tsp. kosher salt or 1 tsp. table salt
1 tsp. coarsely ground black pepper
2 T. unsalted butter, softened
1 T. vegetable oil
Shallot and Parsley Butter:
4 T. unsalted butter, softened
½ shallot, minced
1 garlic clove, minced
1 T. fresh parsley, minced
¼ tsp. salt
¼ tsp. pepper
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Directions: |
Directions:Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature for 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300º. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread 2 tablespoons of unsalted butter evenly over the surface. Transfer roast to a wire rack set in a rimmed baking sheet. Roast until instant-read thermometer inserted into the center of the roast registers 125º for medium-rare, 40 to 55 minutes, or 135º for medium, 55 to 70 minutes, flipping roast halfway through cooking. While the roast is cooking, make the shallot and parsley butter by combining all ingredients and mixing well; set aside. When the roast is done, heat the oil in a 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roast in skillet and sear until well-browned on four sides, 1 to 2 minutes per side. Transfer roast to a carving board and spread 2 tablespoons of the shallot/parsley butter evenly over the top of the roast; let roast rest for 15 minutes. Remove the twine and cut the roast crosswise into ½-inch-thick slices. Serve, passing with the remaining shallot/parsley butter. |
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