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    You are in: Home / Recipes / Roasted Filet of Beef Recipe
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    Roasted Filet of Beef

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 45 mins

    3 hrs

    45 mins

    Brookelynne26's Note:

    From Carla Hall's Cooking With Love

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    Units: US | Metric


    1. 1
      Remove excess fat, chain (the tough narrow muscle running along the tenderloin), and silverskin from the beef, then cut in half crosswise to form two shorter roasts. Tie both pieces in 1 inch intervals with kitchen twine.
    2. 2
      In a medium bowl, stir together the mustard, olive oil, garlic, herbs and pepper until smooth. Sprinkle half the salt over the beef, then slather with the mustard mixture. Place the beef in a plastic bag and refrigerate for at least 3 hours or up to overnight.
    3. 3
      Let the beef stand at room temperature for 1 hour before you start cooking. Preheat the oven to 450°F Place a rack in a roasting pan.
    4. 4
      Wipe excess marinade off the beef and discard. Sprinkle the remaining salt over the beef. Heat 2 tablespoons of the canola oil in a large skillet over medium high heat. Add one of the beef pieces and turn to sear on all sides until well browned. Transfer to a roasting pan and repeat with the other piece of beef.
    5. 5
      Place the pan in the oven and roast until the internal temperature registers 125 F for medium rare, about 20 minutes. Check the beef after 15 minutes just to be sure.
    6. 6
      Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before slicing.

    Ratings & Reviews:


    Nutritional Facts for Roasted Filet of Beef

    Serving Size: 1 (208 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 517.6
    Calories from Fat 354
    Total Fat 39.4 g
    Saturated Fat 14.2 g
    Cholesterol 160.6 mg
    Sodium 1375.4 mg
    Total Carbohydrate 1.1 g
    Dietary Fiber 0.4 g
    Sugars 0.1 g
    Protein 37.6 g

    The following items or measurements are not included:

    extra virgin olive oil

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