Fillet of Beef (Beef Tenderloin Whole)

Submitted by UnknownChef86

"How to cook a whole or large piece of beef tenderloin. Note from UnknownChef86: This is a recipe I adopted in 2006."

 

• Ready In: 30mins
• Ingredients: 4
• Serves: 8

ingredients

• 8 lbs filet of beef, trimmed and tied
• 4 tablespoons unsalted butter, at room temperature
• 2 tablespoons kosher salt
• 2 tablespoons fresh coarse ground black pepper

directions

1. Preheat the oven to 500 degrees F.
2. Place the beef on a sheet pan and pat the outside dry with a paper towel.
3. Spread the butter on with your hands.
4. Sprinkle evenly with the salt and pepper.
5. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
6. Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.
7. Remove the strings and slice the fillet thickly.
8. Note: Be sure your oven is very clean or the high temperature will cause it to smoke.

Reviews

[taylortwo]

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.

 

[Cristina Barry]

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!!!!

 

[SuzieQue]

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?

 

[TallGoodCook]

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!

 

[mamaindakitchen]

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.