Ina Garten's Classic Slow Roasted Beef Tenderloin (Filet of Beef)
This filet of beef tenderloin is smothered with butter and cooked at a low temperature for an extended period of time, which ensures a perfect and even medium-rare, from edge to edge.
Servings: 6 -8 people
Ingredients
- 1 4 -4.5 lb whole filet of beef tenderloin- trimmed and tied
- 3 tbsp good olive oil
- 4 tsp kosher salt (other types of salt will need qty adjustment)
- 2 tsp coarsely ground black pepper
- .5 cup (About 4 tbsp or half a stick) - room temperature or melted butter
Instructions
- Preheat the oven to 275°F degrees.
- Place the filet on a sheet pan and pat it dry (all over) with paper towels. Place on a raised grid on a sheet pan (optional) and inset a probe thermometer. Set the probe to 125-130°F degrees in the center for rare and 130-135°F degrees for medium-rare.
- Option 1: Sprinkle all over with the salt and pepper. Baste entirely with melted butter.
- Option 1: Sprinkle all over with the salt and pepper. Smear room butter all over the beef covering completely.
- Roast the filet of beef for about 1 1/4 to 1 1/2 hours, until the probe registers your desired temperature (Recommended 128°F). Cover the filet loosely with aluminum foil and allow to rest for 20 minutes. Remove strings, slice thickly and serve warm or at room temperature.
- Recommended: Serve with Homemade Classic Horseradish Cream Sauce.
Notes
Because the beef is slow roasted, the recipe can be adjusted to accommodate a small cut of beef without altering the time. Simply, adjust your seasonings correctly.
Recommended side sauces for serving are Horseradish Cream Sauce or Ina's Basil Parmesan Mayonnaise.