Photo: Fillet of Beef Recipe
Ingredients
- 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
Directions
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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By saintcnc
on June 02, 2013
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perfect but cook outside on grill and go with 35 minutes for med rare
By jdouglas123
on May 26, 2013
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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.
By StefanieL
on December 23, 2012
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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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