Oven-Roasted Fillet of Beef

Oven-Roasted Fillet of Beef
Antonis Achilleos

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Serves 36 as hors d'oeuvres, 8 to 10 as buffet portions, or 6 for a sit-down dinner
preparation
10
minutes
cooking
50
minutes

Ingredients

1
4-pound fillet of beef
1/4
cup
Dijon mustard
1
teaspoon
kosher salt
1
tablespoon
freshly ground black pepper
1
tablespoon
fresh thyme leaves
1
tablespoon
vegetable oil

Directions

  1. Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500° F and position a rack in the center.
  2. 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° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge doneness.) Remove the fillet from oven and allow it to rest 10 minutes before slicing.
    Note: See Beef Tenderloin Cocktail Sandwiches with Flavored Butter to use this fillet for elegant hors d'oeuvres.
Cyd Raftus McDowell
November 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 47 %
  • Calcium 15 mg
  • Carbohydrate 0 g
  • Cholesterol 47 mg
  • Fat 7 g
  • Fiber 0 g
  • Iron 1 mg
  • Protein 16 mg
  • Sat Fat 2 g
  • Sodium 138 mg
What does this mean? See Nutrition 101.

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