Fillet of Beef (Beef Tenderloin Whole)

perfect! this is the easiest way to cook a rare tenderloin. i followed the recipe exactly and roasted our 5 pound tenderloin for 25 minutes and let it rest for 20 minutes. it was cooked to perfection...pink and juicy. thank you for the recipe.

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Cool - this worked perfectly! We usually cook tenderloins on the grill outside, but a rainy cold night forced me to try this. Not sure I'll ever fire up the grill again for a whole tenderloin! This takes the guesswork out of doneness - it just comes out perfectly cooked and tender and tasty - what more is there to say?

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This is definitely a Barefoot Contessa recipe!!! I used this recipe as the star dish for my Valentine's menu and it was terrific. I bought 2.5 pd filet of beef, lathered it with butter and used plenty of salt and pepper to cover all surfaces. I cooked it exactly to 22 minutes and covered as directed. The filet was expensive, but well worth it. Quick, easy and great tasting. I served it with Mean Chef's Mushroom Gravy, Barefoot Contessa's Garlic Roasted Potatoes and Sharlene W's Spinach, Apple and Pecan Salad. The whole menu, including the beef was awesome!!!!

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This recipe is AWESOME! I cooked a 6.5# tenderloin, but first let it sit at room temperature for 1.5 hours, then rubbed with butter, chopped garlic and dill, and topped with sea salt and coarse ground pepper. I roasted in a preheated 500 degree oven for exactly 28 minutes, tented and let set for 20, and sliced. The thin end of the tenderloin was medium for about 4 inches, then med to med rare for the next 80% of the roast, and rare for the thickest portion. Perfect for everyone! I served it with Lobster Hollandaise, and the rave reviews were wonderful! I will definitely make this every Christmas!

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This is the EXACT recipe that the Barefoot Contessa has on her "Parties" website. Be careful, as others have said on her site, if your oven isn't clean it will be very smokey. For those of you trying this in the Northeast, put on an extra fleese as you'll open the window's and crack the doors. Other than than. It's Fab. and enjoy!

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Perfect! I used sea salt instead of kosher, and added two cloves of garlic (put through the garlic press) to the rub. The rave reviews made me feel like a Christmas Eve Dinner rockstar! Thanks for the great recipe!

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Oh My Goodness that was so good. The only thing different that I did was used Sea Salt instead of kosher Salt. My company and family loved it! Thank You so very much for this recipe, it will be made again : )

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Wow!!! This was the easiest and best way I have ever cooked this. I feed 100 people a day and they just absolutly loved it.

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PERFECT! Needed a good recipe for some tenderloin I found at our store for 3.98/lb if you can believe it. Added onion and garlic powder to the butter and rubbed it on. A rule of thumb to get the perfect results with any large piece of roasted meat is to bring it to room temperature before going into the oven. A 1/2 hr to an hr is usually what it takes. Oh, and the "aujus" in the foil after this had sat for 1/2 hr was perfect as well. No other toppings or sauces needed. Served with baked sweet potatoes and roasted asparagus.

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This was absolutely perfect. It was the first time I've ever cooked a whole tenderloin and I couldn't have been happier with the results. The only thing I did different was added some garlic powder. Fantastic. It was cooked perfectly medium rare. Thank you so much for a great way to cook this!

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Perfection! We cooked our 5lb beef tenderloin for 25 minutes and it came out looking just like Laryofvt's posted photo - - I would say a perfect medium-rare. We also let the roast rest on the counter for about 2 hours to get it to room temperature before cooking, as Laryofvt had suggested. One last note, this did come out a hair on the rare side for some of our guests (not us, we thought it was perfect). However, next year, we're going to do 2 tenderloins and take ours out after the 25 minute mark and take the other one out at the 30 minute mark. This is now my go-to Christmas dinner recipe!

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Oh! We had this on mother's day and it was so good! Maybe it was just because we got really good meat (very tender- perfect) or because the recipe is so good! It is so simple. Simplicity has its way with recipes sometimes...its crazy! Well, thank you for posting-I hope that I get to have this treat again soon!

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We love to use this cooking method but we did change the order slightly- I used a prime rib rub first and then gave it a good coating with olive oil spray. After putting the beef in the roasting pan on a rack, I put slices of chilled unsalted butter on top (like stepping stones). I then cooked it exactly to the time and temp in the recipe. After letting it rest wrapped in foil for 45 minutes, I put it in the fridge and chilled it several hours before slicing. Delicious!!

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Quick, easy and wonderful. Served it with a mushroom gravy, garlic roasted rice pilaf and broccoli. Family loved it.

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This is too easy. I make it about 6 times a year. Has turned out perfect each time I follow the time. Which, yes says there have been times I missed the timing boat and not as wonderful results. TRUST the time. Thanks for posting.

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This was a very delicious tenderloin. I cooked it exactly as instructed except for adding some garlic to the butter. I did a 2 1/2 lb tenderloin. It was perfectly medium rare, tender and juicy; not to mention, EASY! Thanks!!

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My husband and I really enjoyed this! This was actually the first time I've ever cooked a beef tenderloin. I'm not usually real good at cooking beef so this was a nice easy recipe for me and it was delicious!!

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So delicious, so easy! Made this for our Christmas dinner and it was wonderful. Followed directions as written, turned out better than we even expected. Great for any time of year, but especially for special occasions or guests. The recipe does not disappoint!

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OMG!!! I loved this cooking method. Had company for New Years and wanted to go all out. Bought about 5 lbs. of tenderloin. I did add some granulated garlic w/ sea salt and pepper. I cooked on a cookie sheet on foil. After the cooking time was up I simply tented the foil over the tenderloin therefore saving all the juices for au jus. I cannot tell a lie- I didn't beleive your timing so I cooked 5 min longer. Tenderloin was still wonderfully tender but a little past the med rare I was looking for. Thank you so much for this. I will never cook a tenderloin any other way. Oh- and I will use your correct timing in the future! ;-)

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Incredibly easy and delicious. Just follow the simple directions, using the 25/20 time cycle. I cooked an 8 pounder, and it was perfect. I did, however, use regular, salted butter and added a few cloves of garlic.Note-it is imperitive that the fillet be at room temp. before you put it in the oven, or the time cycle will be off and you'll end up with overly rare meat!! If you don't have faith in what you're doing, take the meat out when it reaches 117 degrees F. Lary Fusco Brandon, Vermont

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