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!

Filet of Beef

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Course: Dinner
Cuisine: French
Keyword: 15 Minute Meal, All-Seasons, Christmas, Delicious, Fall-Winter, Fine Food, For Foodies, New Year's, Simple, Special Dinner, Valentine's Day
Prep Time: 5 minutes
Cook Time: 22 minutes
Pre Seasoning: 2 hours
Total Time: 2 hours 27 minutes
Degree of Difficulty : Easy
Servings: 4 people
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 Convection Oven500 °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 Internal Temperature125 °F for rare or exactly 25 minutes or Internal Temperature130 °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 about Internal Temperature123° °F on the meat thermometer, it turned out medium rare.

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