Roasted Filet Of Beef Recipes

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.

SLOW-ROASTED FILET OF BEEF AND BASIL PARMESAN MAYONNAISE

Steps:

• Preheat the oven to 275 degrees. Use an oven thermometer to be sure your oven temperature is accurate.
• Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
• Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
• Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.

ROAST FILLET OF BEEF WITH ROASTED GARLIC AND MUSTARD CREAM

Steps:

• Preheat the oven to 220C/425F/Gas 7 (fan 200C).
• Rub the fillet of beef with plenty of salt and pepper and the oil.
• Heat a large frying pan until very hot. Fry the fillet on all sides until browned. Transfer to a roasting tin.
• Place the fillet in the centre of the roasting tin, arrange the whole garlic bulbs around the fillet and drizzle with a little oil. Roast for 23 minutes for medium-rare (only 20 minutes if it is a long, thin piece).
• When the beef is cooked, remove from the oven, cover with aluminium foil and leave to rest for 15 minutes.
• Serve hot or you can leave it to cool, and then wrap in more foil and place in the fridge to cool completely.
• To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic paste from each single clove into a bowl. Add the mayonnaise, crème fraîche and sugar.
• Blend to a smooth purée using a blender or food processor. Stir in the wholegrain mustard. Chill until ready to serve alongside the beef.
• Carve the beef into thin slices just before serving.

GORDON RAMSAY'S ROAST BEEF FILLET RECIPE

Steps:

• To make the dressing, cut each tomato in half and squeeze out the seeds. Finely chop the flesh and place in a large bowl. Add the rest of the ingredients, except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with cling film and chill for at least 20 mins or until ready to serve.
• Heat the oven to 200°C/Gas 6 and preheat a roasting pan. Trim any fat or sinew from the fillet of beef and season all over with salt and pepper. Heat a non-stick frying pan with a little olive oil. When it is very hot, add the beef and sear for 1½-2 mins on each side until evenly browned all over.
• Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place it in the oven. Roast for 25 mins for medium rare beef - it should feel a little springy when lightly pressed. Transfer the fillet to a warm platter and leave to rest for 10 mins.
• Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the rocket into the centre. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like.

ROASTED FILET OF BEEF

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• Remove from the oven and transfer to a cutting board. Let rest for 15 minutes before slicing.

ROASTED FILLET OF BEEF WITH BLACK PEPPER

Steps:

• Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
• Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
• Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
• Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
• Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.

OVEN-ROASTED FILLET OF BEEF

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.