Fillet of Beef

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perfect but cook outside on grill and go with 35 minutes for med rare

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Extremely pleased! This was a totally new way of cooking fillet of beef. Like so many times before, I trusted in Ina's ability to orchestrate a great end result. Minor smoke, which is to be expected from this cooking style. As many have indicated in the past, the smoke is a side effect of having oil, butter or fat drippings on a hot sheet pan. It's just science... Each type of fat has a different "smoke point". Once it is reached, it produces smoke. If you are properly prepared to "manage" the likelihood of a little smoke, by opening a window for about the last 5 minutes of cooking, then it should not be a setback at all! Taste is wonderful, clean up is easy, and the suggested cook times are dead on.

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I used this recipe for a roast last night and it didn't thoroughly cook. I was highly disappointed. I had a 5 lb roast trimmed and tied by my butcher and the center was raw, not rare. Plus it made my smoke director go off and my oven was spotless (it's the butter that makes it smoke Ended up putting it back in the oven with a digital meat thermometer until it was done. I highly doubt I will ever make this again.

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Easy and perfect, just make sure your oven is clean!

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Probably the best and easiest way to cook a beef tenderloin I've tried. I used olive oil instead of butter and seasoned it with a rosemary, garlic dry rub. Next time I'll try a different rub or just a large grain sea salt and maybe the butter. The timing and temp. were about perfect, we like ours rare to med rare and that's the way it came out. Be sure to wrap the roast tightly when you remove it from the oven to keep the heat in while it rests. Definitely a keeper!

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Perfect! Our family likes our steak medium so we roasted the tenderloin for 30 minutes. It was perfect and we did not have a smoke problem. I would make this again in a heartbeat.

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Done perfectly. I used truffle butter and put a little water on the bottom of the pan. This was so easy to make! I will do it again. Thanks Ina!

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After all the reviews complaining about heavy smoke, I decided to make the fillet outside on my gas grill. IT WAS AWESOME. I followed the recipe but placed the fillet on a heavy duty broiler pan instead of on sheet pan. Even on my clean grill, there was a lot of smoke and my broiler pan is now charred black. I would never make this in my oven. The heavy smoke is due to the use of butter, not how clean one's oven might be. If you make this on the grill, make sure you have an accurate thermostat, meat thermometer, and the discipline to leave the grill closed for the full 22 minutes. (A lot of heat is lost if you open the grill and the super high temp and the short cooking time is the key to the success of this recipe. I can't wait to make it again.

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I dont eat rare nor medium meat.. So I cooked it for 50 minutes. It was great.. Lots of smoke in the house though but so easy and totally worth it. I love it. I am waiting for my daughter and husband to come home and to taste it.... Thank you Ina.

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I prepared this over the weekend for my husband's family and it was fabulous. Didn't smoke at all; perhaps because my sheet pan was very clean, also my oven. I was really hesitant about the short cooking time; but it turned out just perfectly. Everyone raved about it. Good job, Ina.