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