Replete with a nicely browned crust, an ultra-tender center, and perfectly pink meat from edge to edge.
Salting the roast and letting it rest uncovered overnight makes for deeper seasoning, plus a drier surface for more efficient browning.Basting the tenderloin with browned butter flavored with thyme and shallots enhances browning and gives it more flavor. has always been my meat of choice, with its full-flavored fattiness and primal ribs. But tenderloin , the milder, more tender cut from the other side of the rib cage, has a lot of good things going for it, too.
Lack of fat can also make cooking it more difficult. See, fat is an insulator , and, as such, it slows down the rate of heat transfer. This means that, given two pieces of meat of the same size and shape, the one with less fat will cook faster.Back up. Faster cooking also comes with some baggage: The faster a piece of meat cooks, the larger the temperature gradient within that piece of meat.
This is fine if you've got a large party of eight to 12 to feed, but for a smaller group of four to six, you'll want to use a center-cut tenderloin, also known as a chateaubriand.
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