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!
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15 Minute Meal, All-Seasons, Christmas, Delicious, Fall-Winter, Fine Food, For Foodies, New Years, Simple, Special Dinner, Valentine's Day
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
1.5lbscenter cut filet of beef
2-3tbspnunsalted butterroom temperature
1/2tbspnground black pepper
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°
Line a sheet pan with aluminum foil
Slather the filet with room temperature butter, 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 exactly 120°-125° for rare or 25 minutes or 125° to 130°
Remove from oven, move to a platter, cover with a foil and allow to rest to 15-20 minutes
I timed this roast at 25 minutes and about 123° on the meat thermometer, it turned out medium rare.