How To Roast A Fillet Of Beef

How To Prepare Beef Tenderloin

  • TRIM: If your beef tenderloin hasn’t been trimmed for you, start by doing so. I purchased mine from Costco and it came trimmed. You should cut off the “silverskin” that runs the length of the beef tenderloin in order to trim it. With your other hand, gently pull it up as you run your knife underneath. Remove “the chain,” which is merely a fatty strip along the outside, and trim off any additional extra fat that may be present around the edges.
  • TIE: A long beef cut with a point at one end is called a tenderloin. Tie the beef up and try to make its shape as uniform as possible so that it cooks evenly. Using butcher’s twine you can easily tie it up. Form a consistent cylinder shape by tucking the long, pointed end up into the thicker section of the tenderloin.
  • CHILL: You can refrigerate your tenderloin, uncovered, for an entire night to give it a flavorful crust on the outside. This will help the surface become dry and give it a beautiful browned crust when it is seared. You can skip this optional step and still achieve fantastic results, so don’t worry if you can’t find the time.

What Is a Beef Tenderloin?

The most tender beef cut is the tenderloin, which is found inside the loin. This is where the tenderloin’s very tip, or pointy end, is used to make filet mignon. Tenderloin is an extremely lean cut because it contains very little fat. Because of all of that, one of the priciest beef cuts is tenderloin.

When properly cooked, it will melt in your mouth. Furthermore, since you’re shelling out a good amount of money for meat, you want to be sure you’re cooking it properly.

How to make Roast Beef Tenderloin

The secret here is to roast at a low temperature of 120°C/250°F, which takes only 40 minutes. This recipe is surprisingly simple and almost risk-free, and it produces amazing results with evenly cooked beef from edge to edge (no thick overcooked band you get from higher temps). Since you possess a meat thermometer, surely? Even a cheap $5 Kmart thermometer is preferable to winging it when using a premium beef cut like tenderloin!

** SALT THE BEEF THE EVENING PRIOR TO STARTING THIS RECIPE. This works incredibly well to dry out the surface for a better crust and to incorporate the seasoning into the meat.

How To Roast A Fillet Of Beef

  • Tied beef: If your beef isn’t already tied, do so at two by using kitchen twine. 5cm / 1″ intervals. This will ensure that your beef stays nicely shaped while roasting. But if you don’t tie it, it won’t be the end of the world—your beef will just droop a little. Note: Tying is crucial if you’re using a cheap cut of tenderloin with flaky parts and a thin tail. See section above about preparing economical tenderloin.
  • Salting the beef overnight (not a deal breaker): pat dry with paper towels, then season all over with salt and pepper. Refrigerate the beef, uncovered, for the entire night by placing it on a rack on a tray.

This is basically dry brining, where the meat is seasoned in the middle and becomes more delicious to eat because the salt permeates the entire meat. Additional advantages include the surface drying out, which makes for beautiful searing, and the fact that I find salted meats cook more quickly. These days, I also salt my steaks, and they cook about 30% faster. Tenderloin cooks about 5 – 8 minutes faster.

It’s okay if you can’t do it; even though this step is advised for optimal results, it won’t ruin your delicious sauce if you can’t find the time. Simply salt and cook right away!

However, if you don’t have time to salt it overnight, just salt it and leave it for a few hours; this will cause the surface to get wet, which will take longer to sear and result in a thicker overcooked band. Either salt and cook right away, or salt and leave for 12 hours.

How To Roast A Fillet Of Beef

  • De-chill: Take the beef out of the refrigerator two hours before cooking it to take some of the chill off the center. This removes some of the chill from the center of the beef, allowing it to cook more evenly.
  • Butter Slather – Mix Butter Slather ingredients in a bowl.

How To Roast A Fillet Of Beef

  • Sear the beef quickly, covering the entire surface, over high heat in an ovenproof, heavy-based skillet (I use my 26cm / 10 2″ Lodge cast iron skillet). In order to minimize the amount of time spent on the stove and maximize the thickness of the well-done meat band by the time the roasting process is finished, we want to complete this step quickly and vigorously!
  • Once again, place the beef on the rack and allow it to cool for fifteen minutes. This is to prevent the butter from melting all the way through when you slather it on.

How To Roast A Fillet Of Beef

  • Apply three-quarters of the butter to the top and sides (not the underside) of the beef. The secret to getting the garlic to stick to the beef’s surface is to use softened butter instead of melted butter!
  • Place the steak in the skillet and roast it slowly for 40 to 50 minutes at a low temperature of 120°C/250°F (both fan and standard ovens). Roast it for 15 minutes. Apply the leftover butter and continue roasting for an additional 25 to 35 minutes, for a total of 40 to 50 minutes, or until the internal temperature reaches 53°C/127°F for medium-rare. (See table in box above for other levels of doneness). Note: For the same cooking speed, fan ovens usually operate at 20°C lower temperatures than normal. But I don’t think this is the case at lower temperatures. Discovered this during 12 hour lamb testing!.

How To Roast A Fillet Of Beef

  • Take the steak out of the skillet and give it a 10-minute rest. The interior temperature will increase to a medium-rare 56–58°C / 133–136°F. Professionals who roast meat should take note: Because it is not baked for as long, the meat retains less residual heat and rises less than larger roasts (such as a standing rib roast or prime rib, which requires 1 1/2 hours in the oven).
  • Slice thickly and serve with Creamy Mushroom Sauce!

How To Roast A Fillet Of Beef