Slow-roasted beef tenderloin from The Food Lab: Better Home Cooking Through Science (page 638) by J. Kenji López-Alt

  • beef tenderloin

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lemon-parsley butter; Blue-cheese butter; Garlic-chili butter; Horseradish cream sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • pattyatbryce on December 26, 2024

    Perfection. Hard to keep oven at 200, so I moved to 250. Just be aware that it will cook faster. Cook to 120 internal temp and burn off at 500. Really great. Serve with the jus and the horseradish cream.

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