Shallot and Parsley Butter
WHY THIS RECIPE WORKS
When devising a no-fuss recipe for perfectly cooked roast beef tenderloin, we chose to work with Chateaubriand, the smaller center-cut roast. We reversed the usual cooking process for our tenderloin recipe, roasting first and then searing, to eliminate the ring of overdone meat just below the crust and give the roast a ruby coloring from edge to edge. Salting the meat and rubbing it with softened butter helped it hold on to its juices and gave it richness.
KEY EQUIPMENT
INGREDIENTS
- 4 tablespoons unsalted butter, softened
- ½ medium shallot, minced (about 2 tablespoons)
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 tablespoon finely chopped fresh parsley leaves
- ¼ teaspoon table salt
- ¼ teaspoon ground black pepper
INSTRUCTIONS
- Combine all ingredients in medium bowl.