FILET OF BEEF
Steps:
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
MUSTARD-ROASTED BEEF TENDERLOIN
If your meat is not a thick center cut, the cooking time will be less. Letting the roast rest allows the juices to distribute.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 1h5m
Number Of Ingredients 5
Steps:
- Let beef stand at room temperature for 1 hour.
- Preheat oven to 425 degrees. Season beef all over with salt and pepper. Whisk together butter and mustards; coat beef all over with mixture. Roast on a parchment-lined baking sheet in the upper third of the oven until an instant-read thermometer inserted into the center reaches 135 degrees (for rare) to 140 degrees (for medium-rare), about 40 minutes (time will vary depending on thickness of cut). Let rest for 15 minutes before slicing.
MUSTARD-ROASTED BEEF FILLET
Perfect for a make-ahead wedding buffet
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h20m
Number Of Ingredients 5
Steps:
- Season the fillets generously with the cracked pepper and salt. Heat the oil in a large frying pan or flameproof roasting tray until starting to smoke. Then, one at a time, sear the fillets until brown on all sides - about 6 mins per fillet. Leave the beef to cool slightly. Meanwhile, lay the prosciutto so that it's overlapping on two large sheets of greaseproof paper.
- Heat oven to 200C/fan 180C/gas 6. Brush the beef all over with mustard and place on the prosciutto. Wrap the prosciutto around the beef and secure with string.
- Sit the fillets next to each other on a roasting tray and roast for 40 mins for medium or 50 mins for well done. Leave the beef to cool in the roasting tray. Dab the fillets with kitchen paper to remove any excess juices. Then either carve into thin slices and lay over two platters or place the fillets on the platters and serve with a carving knife and fork, so that guests can help themselves.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 36 grams protein, Sodium 1.39 milligram of sodium
MARINATED FILET OF BEEF
Provided by James Beard
Categories Beef Garlic Ginger Marinate Roast Quick & Easy Beef Tenderloin Sherry Soy Sauce House & Garden
Number Of Ingredients 6
Steps:
- Trim the filet well. Combine soy sauce, garlic, ginger and sherry in a large bowl. Rub the filet thoroughly with the oil and place it in the bowl. Turn a number of times, and let it marinate for several hours, turning once or twice.
- Place the filet on a rack, and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F. (for rare). Baste with the marinade several times during the roasting. Remove from the oven, and let it rest for several minutes before serving on a hot platter. Pour pan juices over the filet.
- Garnish with broiled mushrooms and watercress and serve with wild rice and toasted almonds. Drink a Châteauneuf-du-Pape.
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- Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500° F and position a rack in the center.
- Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side. Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge doneness.) Remove the fillet from oven and allow it to rest 10 minutes before slicing. Note: See Beef Tenderloin Cocktail Sandwiches with Flavored Butter to use this fillet for elegant hors d'oeuvres.
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