This Filet of Beef recipe is truly foolproof, as long as you follow the instructions and timing exactly. It’s one of those dishes that rewards precision, so trust the process. If you’re the cautious type, go ahead and use a meat thermometer for peace of mind, but you’ll find the timing is spot‑on every single time.
What makes this recipe so special is its versatility. You can serve the filet at room temperature with a bright, creamy horseradish sauce for an elegant presentation, or enjoy it warm with a classic Sauce Chasseur (Hunter’s Sauce) for something richer and more traditional. Either way, the result is a beautifully tender, perfectly cooked centerpiece that feels worthy of a celebration.
This is the kind of dish that impresses without stress, (I promise) ideal for holidays, dinner parties, or any occasion when you want something luxurious yet reliable. Once you make it, you’ll understand why it’s a favorite and why it never fails.
Ingredients
- 1.5 lbs center cut filet of beef
- 2-3 tbsp unsalted butter room temperature
- 1 tbsp kosher salt
- 1/2 tbsp ground black pepper
Instructions
Gather all ingredients before starting recipe.
- Season tenderloin the night before serving, place in fridge covered with cling wrap.
- Remove from fridge at least 2 hours before preparing, remove cling wrap.
- Pre heat oven to
500 °F - Line a sheet pan with aluminum foil.
- Slather the filet with 2-3 tbsp unsalted butter, room temperature, make sure that you have an even layer all around the filet.
- Insert probe in thickest part of filet and place the sheet pan in the pre-heated oven.
- Roast for exactly 22 minutes or until the roast temperature is exacty
125 °F for rare or exactly 25 minutes or 130 °F for medium rare.
- Remove from oven, move to a platter, cover with a foil and allow to rest to 15-20 minutesminutes
- Note: I timed this roast at 25 minutes and about123° °F on the meat thermometer, it turned out medium rare.
