OVEN-ROASTED PETITE FILET OF BEEF
Our recipe for oven-roasted petite filet of beef will become a favorite in your home. It's perfect for a hearty family dinner or for serving guests.
Provided by Cyd McDowell
Time 50m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 129 kcal, Cholesterol 47 mg, Protein 16 mg, SaturatedFat 2 g, Sodium 138 mg, Fat 7 g, ServingSize Serves 36 as hors d'oeuvres, 8 to 10 as buffet portions, or 6 for a sit-down dinner, UnsaturatedFat 0 g
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.
OVEN-ROASTED FILLET OF BEEF
Real Simple Magazine December 2004/January 2005. When it comes to entertaining, beef tenderloin is always a perfect answer to most menu questions. What to serve at the party? Beef cocktail sandwiches. What to serve at a brunch? Sliced beef with a savory sweet potato galette. What to serve for a holiday dinner? Classic fillet with bernaise sauce. No matter who's at the table - boss, relative, friend - a roasted fillet of beef can be dressed up or down to suite the occasion. The little black dress of meats, it's always classic and practically foolproof. Beef tenderloin is best served rare - 130 degrees F on a meat thermometer. 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.
Provided by JackieOhNo
Categories Roast Beef
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 909.7, Fat 74.4, SaturatedFat 28.8, Cholesterol 212.3, Sodium 595.9, Carbohydrate 1.6, Fiber 0.7, Sugar 0.3, Protein 54.8
THE BEST EVER BEEF TENDERLOIN (FILET OF BEEF)
My lovely step-mother, Jan, is one of the best cooks I know! This Beef Tenderloin is one of her specialty recipes, and it is absolutely mouth-watering delicious! I love it because it is quite fast and easy to cook (after the marinating time), yet, it is perfect for special occasion meals, because it tastes like you slaved over it. Please note that the prep/cooking time does not include the over-night marinating. Please also note that the marinade will come out as a paste (after cooking it)--this is normal (thickened by the cornstarch), and is meant to be place on the top of the meat, as it cooks like a wonderful crust!
Provided by Helping Hands
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all marinade ingredients in heavy saucepan; mMix well.
- Bring just to boiling point.
- Remove from heat, and allow to cool.
- Place beef in a glass, enamel, or stainless steel pan.
- Pour cooled marinade over beef, and cover.
- Allow to marinate overnight in fridge.
- Remove from fridge several hours before roasting.
- Preheat oven to 450°F.
- Place meat in shallow baking pan, and pour marinade over it.
- Roast for 20 minutes, basting with marinade from time to time.
- Reduce heat to 350°F.
- Continue roasting another 20 minutes (or until beef reaches desired doneness).
- Remove from oven and let cool in marinade.
- Cut into thin slices and serve at room temperature.
- NOTE: This is best served rare to med-rare. It is most often done after 40 minutes of roasting, so please be careful not to overcook.
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OVEN-ROASTED FILLET OF BEEF RECIPE | MYRECIPES
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Servings 6Calories 129 per servingTotal Time 50 mins
- 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 how far along the fillet is.) Remove the fillet from oven and allow it to rest 10 minutes before slicing.
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