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Slow-Roasted Beef Tenderloin
Before cooking
Active path
DefaultDefault source method
Steps as written in the recipe card.
5 steps19 min
Ingredient prep checklist
- Beef tenderloin: 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
- Chives: Finely minced chives, for serving
The Day Before: Using butcher's twine, tie tenderloin at 1-inch intervals using butcher's knots . Season generously with salt and pepper. Transfer to a wire rack set in a foil-lined rimmed baking sheet and refrigerate uncovered at least overnight and up to 2 nights.
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References
This step uses
- 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
- Kosher salt and freshly ground black pepper
Equipment reference
- Rimmed Baking Sheet, required
- Wire Rack, required
Techniques
- Season, Primary
- Refrigerate, Supporting
Full ingredient reference
- 1 center-cut trimmed beef tenderloin, 2 to 3 pounds (900g to 1.4kg; see note)
2 to 3 pounds (900g to 1.4kg; see note)
- Kosher salt and freshly ground black pepper
- 4 tablespoons (57g) unsalted butter
- 4 sprigs thyme
- 1 shallot, roughly sliced
roughly sliced
- Finely minced chives, for serving
for serving
- Coarse sea salt, such as fleur de sel or Maldon, for serving
such as fleur de sel or Maldon, for serving
- 1 recipe Horseradish Cream Sauce , for serving
for serving