Oven Roasted Fillet Of Beef Recipes

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.

Steps:

• Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500 degrees 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 degrees. Roast about 25 minutes for rare or until a meat thermometer reads 130 degrees when inserted into the cdenter. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.).
• Remove the fillet from the oven and allow it to rest 10 minutes before slicing.
• Will make enough for 36 hors d'oeuvres, 8 to 10 buffet servings, or 6 for a sit-down dinner.

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a sheet pan 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 fillet thickly.
• Note: Be sure your oven is very clean or the high temperature will cause it to smoke.

Steps:

• Preheat oven to 425°. In a small bowl, combine the mustard, garlic, pepper, garlic salt and onion salt; brush over tenderloin. Place in a shallow roasting pan. Bake, uncovered, until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45 minutes., Remove tenderloin from pan; let stand for 10-15 minutes before slicing. Meanwhile, add broth to pan drippings, stirring to loosen browned bits; heat through. Serve with sliced beef.