Description
Succulent Filet of Beef elevates dinner with elegant simplicity and rich flavor profiles. Professional chefs and home cooks alike will appreciate this classic main course that delivers restaurant-quality results with minimal kitchen effort.
Ingredients
Scale
Main Proteins:
- 2 pounds (0.9 kilograms) beef tenderloin
Herbs and Seasonings:
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 2 cloves garlic, minced
- Salt to taste
- Pepper to taste
Cooking Oils:
- 2 tablespoons olive oil
Instructions
- Prepare the beef tenderloin by patting it dry with paper towels to ensure optimal seasoning adherence and even roasting.
- Create a robust flavor profile by generously massaging olive oil across the entire surface of the meat, promoting a golden, crisp exterior.
- Liberally season the tenderloin with kosher salt and cracked black pepper, distributing the spices evenly to enhance the natural beef flavor.
- Scatter finely chopped garlic, fragrant rosemary, and delicate thyme leaves across the meat, ensuring comprehensive herb coverage.
- Position the seasoned tenderloin on a roasting rack within a heavy-bottomed pan to promote air circulation and consistent heat distribution.
- Slide the roasting pan into a preheated 425F (220C) oven, allowing the high temperature to quickly seal in juices and develop a rich, caramelized crust.
- Roast for approximately 25-30 minutes, utilizing a meat thermometer to monitor internal temperature and achieve preferred doneness.
- Remove the tenderloin from the oven and transfer to a cutting board, tenting loosely with aluminum foil to retain heat and moisture.
- Allow the roast to rest undisturbed for 10 minutes, enabling internal juices to redistribute and ensuring maximum tenderness when sliced.
- Carve the beef against the grain into elegant, uniform slices and serve immediately to preserve optimal temperature and succulence.
Notes
- Selecting high-quality beef tenderloin ensures maximum tenderness and flavor, so choose meat with minimal connective tissue and nice marbling.
- Letting the meat come to room temperature before roasting helps achieve even cooking and prevents temperature shock that can toughen the meat.
- Using a meat thermometer is crucial for perfectly cooked beef: 125°F for rare, 135°F for medium-rare, and 145°F for medium doneness.
- Consider making a quick pan sauce with the roasting drippings by deglazing the pan with red wine or beef broth to enhance the meat’s rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner
- Method: Roasting
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 324
- Sugar: 0.2 g
- Sodium: 75 mg
- Fat: 21 g
- Saturated Fat: 7.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 1 g
- Fiber: 0.1 g
- Protein: 31 g
- Cholesterol: 95 mg