Recipe courtesy of Ina Garten
Save Recipe Print
Total:
50 min
(includes resting time)
Active:
10 min
Yield:
5 to 6 servings
Level:
Easy
Total:
50 min
(includes resting time)
Active:
10 min
Yield:
5 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.

Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.

Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.

Note: This recipe was doubled for this episode.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Beef Brisket Rub #1

Recipe courtesy of Lee McWright|Bobbie McWright

Balsamic-Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Texas Oven-Roasted Beef Brisket

Recipe courtesy of Tom Perini

Roasted Vegetables with Balsamic Glaze

Recipe courtesy of Trisha Yearwood

Roast Beef with Gravy

Recipe courtesy of Trisha Yearwood

Peppercorn Roasted Beef Tenderloin

Recipe courtesy of Ree Drummond

Hot Roast Beef Sandwiches

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories