Skip to content← Find another dishFillet Of Beef Beef Tenderloin Whole
30 min4 ingredients7 steps 4.8 (55) how to cook a whole or large piece of beef tenderloin. note from unknownchef86: this is a recipe i adopted in 2006.
Wines to pair with this dish
RedCabernet Sauvignon
shares aroma compounds with beef, butter — firm tannins stand up to rich, savory dishes
RedRed blend (Merlot, Syrah, Pinot…)
shares aroma compounds with beef, butter — firm tannins stand up to rich, savory dishes
Ingredients
- •filet of beef
- •unsalted butter
- •kosher salt
- •fresh coarse ground black pepper
Nutrition / serving
- Calories
- 55
- Total fat
- 8% DV
- Sugar
- 0% DV
- Sodium
- 72% DV
- Protein
- 0% DV
- Sat. fat
- 18% DV
- Carbs
- 0% DV
Method
- 1Preheat the oven to 500 degrees f
- 2Place the beef on a sheet pan and pat the outside dry with a paper towel
- 3
Spread the butter on with your hands
4Sprinkle evenly with the salt and pepper5Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare6Remove the beef from the oven , cover it tightly with aluminum foil , and allow it to rest at room temperature for 20 minutes7Remove the strings and slice the fillet thickly