Fillet of Beef

Total Time:
50 min
5 min
20 min
25 min

8 to 10 servings

  • 1 (4 to 5 pound) fillet of beef, trimmed and tied
  • 2 tablespoons unsalted butter, at room temperature
  • 1 tablespoon kosher salt
  • 1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees F.

Place the beef on a sheet pan 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 fillet thickly.

Note: Be sure your oven is very clean or the high temperature will cause it to smoke.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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4.7 50
Surprisingly easy and cooked perfectly! To avoid the smoking issue some here complained about, I roasted my 6 lb tenderloin (25 min) in a disposable foil pan with a layer of kosher salt underneath. Because of the salt layer I did omit salting the tenderloin otherwise and only rubbed it with garlic paste and fresh ground pepper. This was SO easy and quick and allowed me to enjoy my family instead of cooking all day. This is a keeper!! item not reviewed by moderator and published
Delicious. I had a 7.4 lb loin. Used a thermometer and cooked to 135, then wrapped in foil for 20 minutes. I had lightly sautéed 6 medium onions and laid them in the pan around the roast while it cooked for some delicious carmelized onions and added flavor. item not reviewed by moderator and published
I have a 3 pound beef tenderloin that I am making this evening. Should I cook it less than 22 minutes for rare? item not reviewed by moderator and published
Made this for Christmas dinner. Followed the recipe, just added a little garlic to the butter. It was perfect! Juicy, tender and pink on the inside just like a fine dining restaurant. My oven was clean, but it was very smoky anyway. No big deal and did not effect the taste. Would cook this kind of meat again like this any time! Knew Ina wouldn't let us down! item not reviewed by moderator and published
I was wary of roasting at such a high heat because of the butter in the recipe. The first time I made this I had just a 2lb tenderloin; I followed the recipe but decreased the time to 19 minutes and got medium rare at the thick end and medium well at the "tail end". I had put about a pound of salt under it and put it on a low rack over that, and had NO smoke at all. The next time I was faced with trying to do this in a toaster oven(!!)(yeah, groan). I used herbed olive oil and trimmed off the "tail" portion as I was only cooking for me and my spouse. 18 min at high in the oven (over salt) and just a little smoke, after tenting perfect medium rare. I'm SURE that the butter is the cause of smoking problems, but IMO it gives a better flavor. Try using the salt bed. You can use a rack over it or just put the meat right on the salt bed. If you can avoid the smoke, the meat is perfection. I add garlic powder cause we like it. item not reviewed by moderator and published
Does anyone know what the red colored sauce is in the picture above? It looks like a reduced port but nothing is mentioned about it. item not reviewed by moderator and published
I have made this many times. Perfect every time! Ina is awesome. item not reviewed by moderator and published
HELP! Does anyone know how to do this method with 2 tenderloins at the same time? I'm having a large crowd and have a 7lb and a 5lb tenderloin that will both need to be cooked (hopefully at the same time). Do I average the total weight and base the cooking time on a 6lb roast or add the total weight together and base the cooking time on a 12lb roast? item not reviewed by moderator and published
Excellent. I made this on Christmas Day 2013, and it was perfect. No smoke at all. I put a sheet of aluminum foil on the bottom of the pan and set the meat directly on top of it. Do not be afraid to use all of the recommended Kosher salt. I studded the meat with garlic slivers, for added flavor. My roast untrimmed was about 5 lbs., and trimmed it was barely 4 lbs. Thanks, Ina. item not reviewed by moderator and published
My tenderloin was perfect! The ends were medium and the middle was medium rare. I love cooking tenderloin this way because once it comes out of the oven, all of the side can go in and everything is ready at once. I cleaned my oven very well that day and had no problem with smoke. item not reviewed by moderator and published
Do you know what the red sauce shown in the picture above is? It looks like a reduced port but there is nothing mentioned in the recipe. item not reviewed by moderator and published
The cooking time is the same, however, since you have two pieces of meat that are different weights add another 5-7 minutes to the 7 lb piece- Do this: At the appropriate time (22 min or 25 minutes) take out the 5lb piece of meat, cover it to rest for 20 minutes). By that time, the other piece should be ready to come out. Then cover it for 20 minutes. This is probably better because as your are cutting one, the other is finishing resting. item not reviewed by moderator and published

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