At $18 a pound, beef tenderloin, the roast version of filet mignon, is an extravagance you can’t afford to cook improperly. As with all beef roasts, this cut responds best to low-temperature roasting. But there are some unique issues that confront the cook when preparing beef tenderloin. Tenderloin is the leanest roast on the animal (it’s also the most tender). Therefor, it needs some special treatment. Beef tenderloin is more prone to drying out than fattier roasts and it’s also thinner than most beef roasts. This course will teach you to bring the best out of this delicious beef roast. To dress up this roast, we slather it with a compound butter flavored with shallot, garlic, and parsley. You can vary the flavors in the compound butter, adding blue cheese, chipotle chiles, other herbs, or grated citrus zest.