Roast beef tenderloin from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook's Illustrated Magazine

  • Chateaubriand steak

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

Accompaniments: Shallot and parsley butter; Blue cheese and chive butter

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

  • hbakke on November 29, 2024

    Fantastic recipe. This was an expensive cut of beef that turned out beautifully. Both butter recipes were made and my preference was the shallot parsley butter for its less aggressive flavor.

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