Well, anyway, it turns out there was nothing to be afraid of!
I feel that the one key piece of equipment is a remote temperature probe so you're not opening the oven to check the temperature all the time. You insert the probe into the food and it has a long cord that comes out of the oven and connects to a timer/thermometer. Mine is on the slightly fancier side and you can set it to alert you when the food reaches a certain temperature. It works great, when you actually turn that feature on! I meant to, but luckily I happened to catch my roast at 132 degrees, only two degrees higher than I wanted.
- 2-pound tenderloin roast, seasoned and tied
- fresh black pepper (yes, my roast was seasoned, but I definitely wanted to add more fresh pepper)
- 2 Tablespoons butter, softened
- 1 Tablespoon vegetable oil
DirectionsThis wasn't in the recipe I followed for the cooking instructions, but I had another Cook's Illustrated tenderloin recipe that said said you should leave the roast sit out at room temperature for two hours before cooking to take the chill off. I've heard you should do that with most meat so we do that for burgers, etc.
After the two hours of resting is up, preheat your oven to 300 degrees.
|Long raw tenderloin.|
Once the roast is to the desired temperature, remove it from the oven.
|Just finished from the oven.|
|Out of the oven and into the frying pan.|
|My beautiful medium-rare cut.|
VerdictWow, impressive and super easy!
We had Husband Jeff's parents over for dinner and everybody loved this. I was so proud! I will definitely make this more often in the future but I will wait until it's on sale. :)