Ingredients: |
Ingredients: 1 whole filet of beef tenderloin, trimmed and tied (4½ pounds)
3 T olive oil
4 tsps. kosher salt
2 tsps. coarsely ground black pepper
10-15 branches fresh tarragon (can substitute fresh rosemary)
1 cup good mayonnaise
½ cup freshly grated Parmesan cheese
1 T dijon mustard
½ cup chopped fresh basil leaves, lightly packed
½ tsp minced garlic
|
Directions: |
Directions:Preheat 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 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 believe me, it makes a difference). Place the tarragon or rosemary branches around the beef, tying them in 4 or 5 places with kitchen string to keep them in place, and then brush the herbs 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. Ina places the thermometer horizontally through the end of the beef. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with the Basil Parmesan Mayonnaise.
For the Mayonnaise; Combine the mayonnaise, Parmesan cheese, mustard, basil, garlic in a small bowl and whisk. Add a squeeze of lemon juice and salt to taste. |
