Succulent prime roast beef topside rump joint carved and ready for serving. Shot against a rustic, festive background with generous accommodation for copy space.
Why You Should Avoid Using Beef Tenderloin When Making Roast Beef
By Chase Shustack
If you were to just put some beef tenderloin in the oven or slow-cooker when making roast beef, you won't get as flavorful a dish as you would a cut of ribeye. Although it's entirely possible to make a good roast beef dinner with beef tenderloin, there are a couple of reasons to consider alternative cuts of beef over it.
Since beef tenderloin has very little "intramuscular" fat (per Steak School), putting it in the oven or slow cooker won't yield as flavorful a roast as other cuts of meat, so you'd have to add flavorings beforehand. Another drawback to beef tenderloin is that you can only cook it until it's medium-rare, as cooking it any higher will make the meat dry out and become tough and chewy.
However, if you really want to make roast beef with beef tenderloin, remember that a tenderloin roast beef requires plenty of flavorings and seasonings to compensate for the lack of fat in the meat. The New York Times Cooking suggests giving the tenderloin a brine of Worcestershire sauce, sugar, soy sauce, and butter to give it a caramelized crust without searing it.