This recipe for beef filet 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!

Print Recipe
Votes: 0
Rating: 0
Rate this recipe!
  • Course Dinner
  • Cuisine French
  • Keyword 15 Minute Meal, All-Seasons, Christmas, Delicious, Fall-Winter, Fine Food, For Foodies, New Years, Simple, Special Dinner, Valentine's Day
Servings Prep Time Cook Time
4 people 5 min 22 min
Passive Time Total Time
20min 50 minutes
Servings Prep Time Cook Time
4 people 5 min 22 min
Passive Time Total Time
20min 50 minutes
The tenderloin must be at room temperature before going into the oven. Trust the times for rare (not blue) and medium rare.
Degree of Difficulty
  • 1.5 lbs center cut filet of beef
  • 2-3 tbspn unsalted butter room temperature
  • 1 tbspn kosher salt
  • 1/2 tbspn ground black pepper
Servings: people
  1. Gather all ingredients before starting recipe.
  2. Season tenderloin the night before serving, place in fridge covered with cling wrap.
  3. Remove from fridge at least 2 hours before preparing, remove cling wrap.
  4. Pre heat oven to 500°
  5. Line a sheet pan with aluminum foil
  6. Slather the filet with room temperature butter, make sure that you have an even layer all around the filet.
  7. Insert probe in thickest part of filet and place the sheet pan in the pre-heated oven.
  8. Roast for exactly 22 minutes or until the roast temperature is exactly 120°-125° for rare or 25 minutes or 125° to 130°
  9. Remove from oven, move to a platter, cover with a foil and allow to rest to 15-20 minutes
Recipe Notes

I timed this roast at 25 minutes and about 123° on the meat thermometer, it turned out medium rare.

Pin It on Pinterest