1 Video | Photo: Filet of Beef Recipe
Ingredients
- 1 whole filet of beef (4 to 5 pounds), trimmed and tied
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
Directions
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
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By KristyLee81
Los Angeles, CA
on April 01, 2013
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This turned out WONDERFUL!! I made this for my husband and a friend and it was absolutely fantastic! I used a beef round sirloin tip roast that was already tied, from Gelsons market. I had to cook mine for a lot longer as I enjoy my meat more on the well done side. Everything was ok until I added some water on the bottom of my pan. It did get smokey and set the fire alarm off, ended up removing most of the liquid and just using it to baste the meat every now and then. That sorted out the smoke problem. I made it with Ina's gorgonzola sauce which was incredible!! Highly recommend, will definitely make this again and again!
By maverickguy
Tustin, CA
on March 22, 2013
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I absolutely LOVE Ina, and I own all her cookbooks and many of her recipes are my staples. This one however did not work at all for me. What happened was the butter melted right off the beef onto the pan because of the high oven heat, then the butter was smoking and burning in the pan. I have another recipe for this type of whole tenderloin where you rub the beef with a mixture of olive oil and fresh herbs that is my choice during the holidays.
By CarolWakefieldMA
Wakefield, MA
on January 03, 2013
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I can't believe I have been cooking this the wrong way all these years. I always cooked it at 350 with a meat thermometer and took it out when it reached the correct temperature. I read this recipe and figured I'd give it a try. If I could, I would give this recipe 50 stars. The filet was cooked to perfection. This technique is easier and the results are so much better than any I have tried. Thanks Ina, my New Year's day filet was perfect.
Read all 17 reviews