Feeling confident about Cook's Illustrated, my roasting thermometer and the dozens of hunks of meats I have roasted to perfection on a Weber kettle and an oven, I thought making a 7 pound beef tenderloin at my Mother in law's house for Christmas eve/her birthday would be a walk in the park.
So the recipe was from Cook's Illustrated. Heat the oven to 425. Season tenderloin with Salt, Pepper and olive oil. Roast in the upper rack for 45 minutes, or till the temp hit 125, then rest for 30 minutes. I ran up stairs for the resting period and when I got back the tenderloin had an internal temperature of 160.
Thats more than what I like for Pork loin.
The saving grace was that the meat was not bone dry and I had made a mushroom cream sauce with crabmeat that was served over the beef. People enjoyed it but I was so let down by this recipe an Cook's Illustrated. I like a roast to rest but do you think I should have just carved it sooner? Either way a warning to anyone looking to CI for a beef tenderloin recipe.
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