Wednesday, December 15, 2010
the single most amazing meal...
I love cooking, but I struggle with it... it's the timing of everything that is so hard for me! It all just comes naturally to AJ, and I'm sure to some of you as well... so anyways, below is the recipe I was given. It seemed simple enough, I just had to make sure it was perfectly cooked. Without a doubt, it was the best meal I've EVER cooked. Things I owe the success to: the meat thermometer (need to get one!), fabulous ingredients and a few fabulous helpers!
Classic Roast Beef Tenderloin
Serves 4 to 6. Published March 1, 2009. From Cook's Illustrated.
Ask your butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually available without special ordering.
1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
2 teaspoons kosher salt (if using table salt, reduce the amount to 1 teaspoon)
1 teaspoon coarsely ground black pepper
2 tablespoons unsalted butter , softened
1 tablespoon vegetable oil
1. 1. Using 12-inch lengths of twine, tie roast crosswise at 11/2-inch intervals. Sprinkle roast evenly with salt, cover loosely with plastic wrap, and let stand at room temperature 1 hour. Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.
2. 2. Pat roast dry with paper towels. Sprinkle roast evenly with pepper and spread unsalted butter evenly over surface. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.
3. 3. Heat oil in 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 (total of 4 to 8 minutes). Transfer roast to carving board and spread 2 tablespoons flavored butter evenly over top of roast; let rest 15 minutes. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve, passing remaining flavored butter separately.
Shallot and Parsley Butter
Makes about 8 tablespoons. Published March 1, 2009. From Cook's Illustrated.
Combine in a medium bowl:
4 tablespoons unsalted butter , softened
½ medium shallot , minced (about 2 tablespoons)
1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1 tablespoon finely chopped fresh parsley leaves
¼ teaspoon table salt
¼ teaspoon ground black pepper