Why You Should Always Take The Extra Step To Tie Beef Tenderloin

Beef tenderloin from the butcher doesn't usually look like the perfectly cylindrical roast tenderloin found in photos. To get that perfect log shape, you need to tie the meat.

The bound meat keeps its form without falling apart as it cooks in the oven. This allows you to carve out those cute, circular slices that'll impress everyone at the table.

Besides aesthetics, tying up beef tenderloin has a practical function: The acquired uniformity in shape and size allows the meat to cook evenly.

Every section heats up at the same rate so you enjoy the same level of doneness in every bite. Searing a uniformly shaped piece of meat results in perfect browning all around.