Slow-Roasted Filet of Beef Recipe
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Ingredients: |
Ingredients: 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds)
3 tbsp. good olive oil
4 tsp. kosher salt
2 tsp. coarsely ground black pepper
10 to 15 branches fresh tarragon
Refer to Ina Garten's Basil Parmesan Mayonnaise recipe under Sauce category to accompany the beef tenderloin (optional).
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Directions: |
Directions:Preheat the oven to 275º. Use an oven thermometer to be sure your oven temperature is accurate.
Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
Roast the filet of beef for 1¼ to 1½ hours, until the temperature registers 125º in the center for rare and 135º for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise. |
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