Best Flamed Roast Filet Of Beef Recipes
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
FLAMED ROAST FILET OF BEEF
Provided by James Beard
Number Of Ingredients 6
Steps:
- Rub the filet well with oil and freshly ground pepper. Place on a rack in a roasting pan and roast in a 350°F. oven for 45-50 minutes, or until the meat thermometer registers 120°F.-125°F. (for rare). Brush with oil occasionally, if necessary. Salt the roast and let it rest for 10 minutes. Remove to a hot platter and blaze with the heated cognac. Sprinkle lavishly with chopped parsley.
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