Filet of Beef

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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!

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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.

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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.

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Roast came out perfect, but the butter in a 500 degree oven made for too much smoke in the oven/kitchen. I would sear it first at 500 degrees, then turn down slightly - to avoid stress, especially with guests in the house.

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This was a hit! Easy and delicious.

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This was so easy and delicious. 23 minutes is just the right time for medium rare

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It does smoke up the kitchen. I added a little water to the bottom and that helped. I like my meat Med. so I cooked it a little longer but I will make this again.

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THE BEST, MEAT MUST BE ROOM TEMPERATURE BEFORE YOU ROAST!

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This is to die for !!! Perfect every time.

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I (finally made this recipe but did 2.5 pound filet and after letting it sit out on the counter to get the chill off I roasted for 22 minutes, it actually cooked perfectly for medium rare. And the Gorgonzola sauce I made of hers to accompany it was the perfect pairing. Another amazing Ina meal!!!