When delighting your taste buds with the epitome of indulgence, few dishes rival the elegance and flavor of perfectly cooked cuisine roast beef fillet.
This classic centerpiece is more than just a meal: it’s a culinary masterpiece that transforms special occasions into a memorable gastronomic event. It’s the perfect main dish for the holidays impressive as a traditional rib roast.
This comprehensive guide will walk you through preparing a beef tenderloin roast that is a tender, juicy, and flavorful delight.
Whether you’re an experienced chef or an avid home cook, our step-by-step instructions, tips and tricks will ensure you can prepare an exceptional beef tenderloin roast with resounding success.
Recipe techniques that work
What is a beef tenderloin?
Beef tenderloin, often called “Filet Mignon,” is renowned for its unmatched tenderness and buttery texture. This coveted cut comes from the loin region of the cow, and its lean yet marbled nature makes it a prime choice for a roast that promises melt-in-your-mouth perfection.
Tenderloin roast is an amazing holiday roast.
A whole beef tenderloin roast is made up of three distinctive parts
- Filet mignon steaks are cut from the thick end of the roasted tenderloin.
- Chateaubriand is the center cut of the tenderloin. This part of the roast is the tastiest but still maintains the prized tenderness of the fillet. When I cook for a smaller group, I ask the butcher to give me the Chateaubriand roast or the center cut of the roasted beef tenderloin.
- Beef Tips: The end of the beef tenderloin is usually used when you see a recipe for beef tips. This part of the roast cannot be used to cut steak, so it is an economical way to enjoy this tender cut of beef.
How to prepare the beef fillet recipe
How to cook roast beef tenderloin
There are many ways to cook a roast beef tenderloin. After much research, I’m using J. Kenji Lopez-Alt method for slow roasting this beef tenderloin at a low temperature. This method produces a flavorful, perfectly cooked tenderloin roast.
High-temperature cooking produces a more well-done roast on the outside. Because roast tenderloin is a leaner cut of meat, this well-done temperature is not optimal for producing the best flavor. In general, leaner cuts of beef should be left rare, with medium-rare being the most recommended.
A fattier cut, like a prime rib, can be cooked to medium-rare or even medium rare and still have great flavor and mouthfeel.
At what temperature should you cook beef fillet?
To slow roast the beef tenderloin, it will be cooked at 225℉ for 2 to 3 hours, depending on its size.
What temperature should beef tenderloin be?
The internal temperature of this beef tenderloin roast should be 120℉ (49℃) when removed from the oven. This will allow for extra cooking while you develop the outer crust with seasoned butter.
After searing the roast, either under the broiler or in a pan, the internal temperature will rise to 125℉ (52℃) for rare meat and 130℉ (54℃) for medium rare meat.
It is not necessary to rest the roast before slicing it. Normally a roast like a prime rib might rest for up to an hour before being sliced.
Using a meat thermometer is essential. Without a probe thermometer it is not possible to accurately measure the internal temperature.
What to serve with beef fillet
My favorite thing to serve with a roast beef is a horseradish cream recipe.
Slow roasted beef tenderloin
Prevents the screen from going dark
Serve this beautiful beef tenderloin roast for a holiday dinner. It’s a perfect alternative to ribs.
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The day before: Prepare the roast by tying it with butcher’s twine and seasoning it well with salt and pepper. Place the seasoned roast on a wire rack set over a heavy roasting pan. Place the roast in the refrigerator and let it sit overnight to dry in the brine. [note 3]
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When you’re ready to cook: Place the oven rack in the center position of the oven. Preheat oven to 225℉ (107℃). Place the roast in the oven and cook until the internal temperature reaches 49℃.
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Rest for 10 minutes: Remove the roast from the oven and set aside to rest for 10 minutes. Remove the butcher’s twine and prepare to finish the roast in the pan or under the grill.
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Prepare the herb butter: Add the butter to a pan and heat over medium heat until the butter is lightly browned. Add the fresh herbs and shallots.
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To finish in the pan: Add the roast to the pan and use a spoon to spread the butter over the roast. Turn the roast every 30 seconds until you get a well-browned outer crust. It takes about 1 or 2 minutes. The internal temperature should be 125℉ (52℃) for rare meat and 130℉ (54℃) for rare meat.
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To finish under the grill: Adjust the oven rack so it is 6 inches from the rack. Pour the butter and herb mixture over the top. Place the roast under the grill. Turn the roast every 30 seconds until you get a well-browned outer crust. It takes about 1 or 2 minutes. The internal temperature should be 125℉ (52℃) for rare meat and 130℉ (54℃) for rare meat.
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Rest: Because this roast is slow roasted at a lower temperature, it does not require significant resting time before slicing.
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Serve: Serve with horseradish cream sauce, fresh chives and a sprinkling of coarse salt, such as fleur de sel or Maldon salt.
- For this recipe I used the center cut. However, this recipe can be made with a whole roasted filet (serves 10 to 12) or with the smaller center-cut chateaubriand (serves 4 to 6). Ask your butcher to carve the roast to save time.
- You can vary the fresh herbs used for the herb butter. Browned butter gives the roast a nice color and flavor.
- Dry brining overnight serves two purposes. It dries out the outside of the roast to promote better browning and adds flavor through osmotic diffusion.
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Calories: 414kcalProtein: 27GFat: 33GSaturated fat: 14GCholesterol: 106mgSodium: 74mgSoccer: 11mgIron: 4mg
