Best Cold Roast Fillet Of Beef Recipes

Filet of Beef image

Provided by Ina Garten

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 4

1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

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.

Filet of Beef with Mustard Mayo Horseradish Sauce image

Provided by Ina Garten

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 9

1 whole filet of beef tenderloin (4 to 5 pounds), trimmed and tied
6 tablespoons (3/4 stick) unsalted butter, melted
Kosher salt and freshly ground black pepper
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
Bunch of parsley, for garnish

Steps:

Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Pat the entire tenderloin dry with paper towels and brush it all over (top and bottom) with the butter. Sprinkle the tenderloin all over with 4 teaspoons salt and 2 teaspoons pepper. It will seem like a lot but trust me, it's important.
Place the tenderloin on the prepared sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the filet registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
Meanwhile, for the sauce, whisk together the mayonnaise, sour cream, mustards, horseradish, and 1/4 teaspoon salt in a small bowl. Refrigerate until ready to serve.
Remove the strings and slice the filet between 1/4 and 1/2 inch thick, sprinkle with salt, and place on a platter with a garnish of parsley. Serve warm, at room temperature, or cold with the sauce on the side.

Cold Roast Fillet of Beef image

Yield Makes 8 Servings

Number Of Ingredients 3

a trimmed 3- to 3 1/2-pound fillet of beef, tied, at room temperature
parsley sprigs for garnish if desired
cucumber horseradish sauce andcurried yogurt sauce as accompaniments

Steps:

Preheat the oven to 500°F. Pat dry the fillet and season it with salt and pepper. In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130°F for medium-rare meat, and let it cool to room temperature. The fillet may be roasted 2 days in advance and kept wrapped and chilled. Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley. Serve the beef with the sauces.