Follow these tips and you'll be left with a beef roast that is flavorful both inside and out.
Roast beef blitz —
Follow these tips and you'll be left with a beef roast that is flavorful both inside and out.
Courtesy America's Test Kitchen
To start, you may have to do a bit of butchery. Discard the fatty strip (or chain) that runs along the length of the tenderloin.
How to trim beef tenderloin —
To start, you may have to do a bit of butchery. Discard the fatty strip (or chain) that runs along the length of the tenderloin.
Courtesy America's Test Kitchen
Also remove the sinewy silver skin (and any other large pieces of fat) by inserting the tip of the knife under it and slicing outward at a slight angle.
How to trim beef tenderloin —
Also remove the sinewy silver skin (and any other large pieces of fat) by inserting the tip of the knife under it and slicing outward at a slight angle.
Courtesy America's Test Kitchen
Many cuts of meat benefit from trussing before being cooked.
Tie, season and let it stand —
Many cuts of meat benefit from trussing before being cooked.
Courtesy America's Test Kitchen
To guarantee a well-caramelized crust, sear the roast in either the roasting pan or a skillet before putting it into the oven.
Sear before roasting —
To guarantee a well-caramelized crust, sear the roast in either the roasting pan or a skillet before putting it into the oven.
Courtesy America's Test Kitchen
Roasts should always be taken out of the oven before they reach the desired degree of doneness. A phenomenon called "carry-over cooking," in which the meat's exterior transfers heat to the cooler center, will cause the internal temperature of the roast to rise another 10 to 15 degrees.
Choose appropriate cooking method —
Roasts should always be taken out of the oven before they reach the desired degree of doneness. A phenomenon called "carry-over cooking," in which the meat's exterior transfers heat to the cooler center, will cause the internal temperature of the roast to rise another 10 to 15 degrees.
Courtesy America's Test Kitchen
All roasts should rest under a foil tent for 10 to 20 minutes before being carved.
Let meat rest —
All roasts should rest under a foil tent for 10 to 20 minutes before being carved.
Courtesy America's Test Kitchen
You've carved your way to roast beef success! If you're lucky, leftovers are practically begging to be turned into sandwiches.
Remarkable roast beef —
You've carved your way to roast beef success! If you're lucky, leftovers are practically begging to be turned into sandwiches.
Courtesy America's Test Kitchen