Ina’s No-Fail Filet of Beef
The most tender beef cut is the filet, which comes from the loin. This is where filet mignon, which is created from the tenderloin’s pointed end, originates. The tenderloin is an extremely lean cut since it has very little fat.
Beef tenderloin is one of the most expensive beef steaks as a result of all of that.
- Prep Time: :05
- Cook Time: :25
- Total Time: :50
- Yield: 8 1x
- Category: Dinner
- Method: Roast
- Cuisine: Global
Ingredients
Scale
- 1 whole filet of beef (4 to 5 pounds), trimmed and tied
- 2 tablespoons unsalted butter at room temperature
- 1 tablespoon kosher salt
- 1 tablespoon coarsely ground black pepper
Instructions
- Preheat the oven to 500 degrees F.
- Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
- Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.
Notes
- Recipe Notes Beef Tenderloin Temperature Chart: 22-23 min for rare (120-125˚F), 24-26 min medium-rare (130-135˚F) 28-30 min for medium done (138-140˚F) – what we aim for. 30-32 min for medium-well done (140-145˚F) – USDA recommends 145˚F. 33-35 min for well done (150˚F) – don’t do this to your meat
- Timings can vary depending on your oven and the thickness of your tenderloin, so always check for desired done…
- PRO TIP: Keep in mind that the internal temperature will continue to rise about 5 to 7 degrees after being removed from the oven.
Nutrition
- Serving Size: 8
Find it online: https://goingmywayz.com/inas-no-fail-filet-beef/