Classic Roast Beef Tenderloin for a Crowd

Morgan Bolling
By Morgan Bolling ･ Appears in Cook's Country December/January 2018, Cook's Country TV

What’s the best method for cooking this impressive holiday-time cut? We break it down for you.

SERVES 12 to 16

TIME 2 to 2⅔ hours, plus 12 hours salting

Why This Recipe Works

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