Join our community of Solution Seekers!

Oven-Roasted Fillet of Beef

Oven-Roasted Fillet of Beef
Click a Star to Rate This Recipe
Serves 36 as hors d'oeuvres, 8 to 10 as buffet portions, or 6 for a sit-down dinner| Hands-On Time: | Total Time:



  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.
By December, 2004

Nutritional Information

  • Per Serving
  • Calories 129Calories From Fat 47%
  • Calcium 15mg
  • Carbohydrate 0g
  • Cholesterol 47mg
  • Fat 7g
  • Fiber 0g
  • Iron 1mg
  • Protein 16mg
  • Sat Fat 2g
  • Sodium 138mg
What does this mean? See Nutrition 101 .

Quick Tip

Food thermometer
Beef tenderloin is best served rare―130° F on a meat thermometer. The term "instant-read meat thermometer" is misleading. Read the thermometer about 3 minutes after sticking it into the meat for the most accurate reading. When buying a fillet, request it trimmed and tied. If you have to tie it yourself, tuck a few inches of the thinnest end of the fillet under, then wrap it with butcher's twine at 2-inch intervals.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.