Beef Tenderloin

Chill meat in freezer for 10 min before searing to prevent overcooking.

Use high heat and clarified butter for the deepest crust.

Slice against the grain for maximum tenderness.

Remove meat from water bath 5 min early if serving immediately after searing.

Let whole roasts rest 10 min before slicing for cleaner cuts.

Save pan drippings to make a quick pan sauce.

Don't overcook during sear—tenderloin continues to warm slightly.

Slice thinner for maximum tenderness at medium doneness.

Pair with bold sauces to complement firmer texture.