Oven-Roasted Fillet of Beef

By darleneandjoel

Goes with Beef Tenderloin Cocktail Sandwiches with Flavored Butters, or for a more formal affair: Bearnaise sauce with wild rice and shallots, herbed drop biscuits and candied carrots.

Ingredients

• 1 4-pound fillet of Beef *beef tenderloin is best served rare- 130 on a meat thermometer- read the thermometer about 3 min. after sticking it into the meat.
• 1/4 cup Dijon mustard
• 1 teaspoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon vegetable oil
• *When buying a fillet, request it trimmed and tied, if you have to tie it yourself, tuck a few inches of the thinest end of the fillet under, then wrap it with the butcher's twine at 2-inch intervals.

Details

Servings 8
Preparation time 10mins
Cooking time 60mins

Preparation

Step 1

1. Remove the fillet from the refrigerator 30 minutes before roasting it to bring it to room temperature. Preheat oven to 500 F and position the rack in the center.

2. 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.

3. Brown the filllet on all sides, 2 to 3 minutes per side. Place the fillet in the oven and reduce the temperature to 425 degrees F. Roast about 25 min. for rare or until a meat therm. reads 130 F when inserted in the center. (check the temp after about 20 min.to gauge how far along the fillet is.)

4. Remove from the oven and allow it to rest 10 minutes before slicing.