ingredients

  • 1 beef tenderloin center-cut Châteaubriand, 3 to 4 pounds trimmed weight, about 12 inches long and 4 inches in diameter, trimmed and tied by butcher

directions

Place roast on wire rack set above rimmed baking sheet and refrigerate, uncovered, for 48 hours.

Categories

Web

MacGourmet downloadDry-aged beef tenderloin for Beef Wellington. To import, drag image to your MacGourmet recipe box.

source

Cook's Illustrated

servings/yield

8 servings

preparation times

• Refrigerate: 48 Hours