The food lab better home cooking through science ( PDFDrive ) 373
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PERFECT
TENDERLOINSTEAKS
NOTE:Acenter-cuttenderloinroastisalsoreferredtoas
aChâteaubriand.Askyourbutcherfora2-poundcentercuttenderloinroast,ortrimoneyourself(seehere).
SERVES4
One2-poundcenter-cuttenderloinroast
Koshersaltandfreshlygroundblackpepper
1tablespoonvegetableorcanolaoil
1tablespoonunsaltedbutter
1. Adjust an oven rack to the center position and preheat
the oven to 275°F. Season the tenderloin liberally on all
sideswithsaltandpepper.Placeonawireracksetona
rimmed baking sheet and roast until an instant-read
thermometerinsertedintothecenterofthemeatregisters
100°F for medium-rare (about 45 minutes), or 110°F for
medium (about 50 minutes).Transfer to a cutting board
(theroastwillappeargrayanduncookedatthisstage).
2. Slice the roast into 4 even steaks, pat dry with paper
towels,andseasonthecutsurfaceswithsaltandpepper.
Heattheoilandbutterina12-inchcast-ironskilletover
highheatuntilthebutterisbrownedandlightlysmoking.
Add the steaks and cook until crusty on the bottom,
about 1 minute. Flip the steaks with tongs and cook on
thesecondsideuntilcrusty,about1minutelonger.Ifthe
oil and butter are beginning to burn or smoke too
heavily,reducetheheat.Flipthesteaksontooneoftheir
sides and cook, turning occasionally, until browned all
over, about 1 minute longer. Transfer the steaks to a
cuttingboard,tentwithfoil,andletrestfor5minutes.
3. Serve the steaks with a pan sauce (seehere–here),
compound butter (here), Foolproof Béarnaise (here), or
Dijonmustardasdesired.
