Fillet of Beef

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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.

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I made this dish for my boyfriend on Valentine's Day.... Followed the recipe exactly, and it turned out amazing! The meat was perfectly medium-rare (wrapping it in foil for 20 minutes is the secret, and the meat was delicious. I had leftovers that tasted perfect the next day. My oven made very little smoke, that I didn't even notice it. I definitely reccommend this recipe because it's so easy to just pop the beef fillet in the oven!

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The other reviewers are right. This recipe will smoke you out of your house. Ina Garten is my FoodTV favorite and this is my first disappointment. I read the warnings about smoke and didn't think it would happent to me. I cleaned the oven prior to cooking the fillet. We had to open all the windows and set an exhaust fan in the window. We were a bit embarrassed in front of our Chirstmas dinner guests.
When the 22 minutes of smoke were up I was disappointed to see the the meat was undercooked. My oven is not a slow oven. It required an additional 10 minutes to bring the meat to the correct doneness. I would suggest keeping the recipe in-check by also using a meat thermometer.
I don't think I would try this again. If I do, I might add some water to the bottom of the pan to keep the drippings from smoking.
By the way, the fillet itself was very good.

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I love Ina's recipes & tried to modify this one in my oven with a smaller fillet of beef which I wrapped/tied myself, also got the smoky results reported by so many others (still, the beef was fab!. My take is that consumers are dealing with residential ovens & our beloved chefs on FNC have industrial gourmet ovens w/ventilation systems we don't usually have available, so I've learned that unless I want a complete kitchen/oven cleanup there are just some recipes I can't try to duplicate play/by/play. Lesson learned.
Karen
Roanoke, VA