This is another of Bruce Aidells’ recipes from the December 2011 issue of Bon Appétit that I used for our Christmas dinners last week.

One important tip when roasting a whole beef tenderloin is to tuck under the tail end. Because the tenderloin narrows at one end, the thin portion must be tucked under itself and secured with a little kitchen twine, so that it will cook at the same rate as the rest of the roast.

[Read more →]