Monday, January 23, 2017

Meal No. 1735: Slow-Roasted Beef Tenderloin

On what ought to have been a typical Tuesday night at the Roediger House proved to actually be an occasion for a pretty special meal: slow-roasted beef tenderloin. Normally, I'd like to prepare this either for special occasions or for special gatherings. Alas, I'd bought the tenderloin without a clear enough plan on when I was going to put it on the menu...and as its expiration date got nearer, I had to go ahead and pull the trigger. This did give me a chance to pilot a novel approach to roasting it in hopes that I could better guarantee a thoroughly well-cooked (meaning: medium rare!) result with a terrific seared crust.

Followers of the Roediger House blog know that one of the favorite and unique meals served here is peanut butter bacon burgers. One definite key to their success is the guidance on grinding, shaping, and cooking the burgers themselves, which came from an article some years ago in Cook's Illustrated, back when J. Kenji López-Alt was an editor there. His subsequent venture,, is an incredible site for better understanding the science and chemistry of cooking...and a great source of recipes, too. To Kenji goes the credit for tonight's great roast, and his article on the technique is a good read as well.

"Slow-Roasted Beef Tenderloin," from J. Kenji López-Alt, Managing Culinary Director of

"Creamy Mashed Potatoes," from Ree Drummond, the Pioneer Woman. Published online 03 November 2007.

"Oven-Roasted Green Beans," helped along by the simple approach offered by Emeril Lagasse via

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