This recipe for Filet of Beef is fail proof, if you follow the instructions and timing to the letter! Do not doubt the timing, but insert a thermometer into the filet to make yourself comfortable. Serve it room temperature with horseradish cream, or warm with Sauce Chasseur or Hunter’s Sauce. A very special dish!
Tip : The tenderloin must be at room temperature before going into the oven. Trust the times for rare (not blue) and medium rare.
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.
