SLOW-ROASTED BEEF
TENDERLOIN
As with prime rib, the best method for roasting beef
tenderloin is to start it out low and slow, then blast it with
heat to brown its surface at the end. The problem is, with
its relatively low fat content and small size, a beef
tenderloin is far more prone to overcooking than a prime
rib. Try and brown it in a hot oven after roasting it, and
you’ll end up cooking it to medium-well by the time a
decently browned crust has developed.
The solution is a simple one: instead of finishing it in
the oven, finish it quickly on the stovetop. The conductive
heat of a hot skillet or Dutch oven is a far more effective
means of energy transfer than the air inside an oven. By
slow-roasting the tenderloin and then searing it on the
stovetop, you get perfectly medium-rare meat from the
edge, with a deep brown crust that adds some much-
needed flavor to an otherwise relatively bland cut.
Tenderloin roasts can be served slathered with a
compound butter just like a good steak (see here), or with
horseradish cream sauce (here) alongside.
Additional photograph here.