"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Beef - Beef Filet Oven-Roasted with Horseradish Butter Recipe

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This recipe for Beef - Beef Filet Oven-Roasted with Horseradish Butter, by , is from A Matter of Taste, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, September 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 – 4-pound beef filet
1 tablespoon olive oil
1 teaspoon salt
1 tablespoon ground black pepper
1 tablespoon thyme leaves, optional

Horseradish Butter:
8 tablespoons butter (1 stick), softened
2 tablespoons prepared horseradish
1/4 teaspoon salt

Directions:
Directions:
Remove filet from refrigerator; trim off fat and silver skin. Allow filet to come to room temperature, about 30 minutes. Place in shallow roasting pan. Rub with olive oil, salt, pepper and thyme. Preheat oven to 450º. Place in oven and roast for 25 minutes for rare or 130 degrees on meat thermometer when inserted in center. Medium-rare is 135 degrees for 1 ¾ hours; Medium is 150 degrees for 2 hours. (Check gauge after 20 minutes to see temperature.) Remove filet from oven and allow to rest at least 10 minutes before slicing. Cover loosely with Reynold’s wrap “tent” to keep warm.

Horseradish Butter:
Mix ingredients together.
*For cocktail sandwiches, put on French baguettes, spread with horseradish butter; slice beef thin. Serves 36.
*Use for buffet with potatoes and salad. Slice thicker. Serves 8-10.
*For formal holiday dinner serve with wild rice, vegetable and rolls. Slice thick to make about 6 servings.

 

 

 

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