how to cook a beef fillet

Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.)

Serving beef tenderloin: This recipe is paired with a tangy yogurt sauce made from Greek yogurt, sour cream, horseradish, lemon juice, and kosher salt. While it may seem simple, trust us—we think it takes this already flavorful cut of beef to a whole new level. If you’re looking for sides, you can’t go wrong with our melting potatoes, cacio e pepe Brussels sprouts, or garlic-Parmesan roasted carrots.

Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.

Ridiculously tender and flavorful, beef tenderloin is the main we save for truly special occasions. While it may seem intimidating, this holiday roast is actually surprisingly easy to make, and is the perfect centerpiece to your Christmas dinner. The secret to this flavor-packed dish? An irresistible (and easy) marinade made up of ingredients you probably already have on hand. Served with our creamy yogurt sauce, this dish is sure to become a staple main at your holiday dinners—here’s how to perfect it:

What temperature should I cook beef tenderloin to? Depending on how you like your roast, your ideal temp will vary. Because the thickness of the meat will vary, we highly recommend using a meat thermometer. Depending on the size of your roast, it may take more or less than 20 minutes, so checking periodically is a good idea. Invest in a good digital probe thermometer with a silicone cord thats at least 4 feet long, attached to a digital display, and with an alarm. Leave the thermometer in (inserted in the thickest part at an angle) while the tenderloin cooks, with the display sitting on the countertop.

The best cooking method for beef tenderloin: While this dish may seem complicated to make, it truly couldn’t be easier to master. Before preparing our beef tenderloin, we like to marinate it in a garlic-herb-honey marinade for at least an hour, but up to a day. Then, we roast our tenderloin on a foil-lined baking sheet with a wire rack inside to catch any juices. Roast until your liking, around 20 minutes for rare, before letting it rest and slicing.

How To Prepare Beef Tenderloin

  • TRIM: Start by trimming your beef tenderloin if it is not already trimmed for you. I purchased mine from Costco and it came trimmed. To trim the beef tenderloin you’ll want to remove the “silverskin” that runs down the length of the tenderloin. Run your knife gently underneath while pulling it up with your other hand. Trim off any other excess fat around the outside and remove “the chain” which is just a fatty strip along the outside as well.
  • TIE: A beef tenderloin is a long cut of beef that comes to a point at one end. In order to get the beef to cook evenly it’s important to tie it up and make it as uniform in shape as possible. Using butcher’s twine you can easily tie it up. Tuck the long pointed end up into the thicker part of the tenderloin creating a uniform cylinder shape.
  • CHILL: To give your tenderloin a delicious crust on the outside, you can leave it in the fridge overnight unwrapped. This will dry out the surface, helping it to gain a gorgeous browned crust when seared. This step is optional, so if you don’t have time, don’t worry, you’ll still get great results.

How Long To Cook Beef Tenderloin?

Searing the outside of the beef tenderloin should take about 12 to 15 minutes (about 3 to 5 minutes per side), followed by 20 to 25 minutes in the oven for a total of about 40 to 45 minutes. After it’s finished cooking, you’ll want to let it rest for about 15 minutes, where it’ll still rise in temperature but allow the juices inside to settle and redistribute.

Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.)

FAQ

How should beef fillet be cooked?

Cook your beef fillet steak over high heat turning the steak only once after a rich, golden crust has formed. Cook your beef fillet steak 4 to 5 minutes each side for medium rare. Leave your beef fillet steak to rest in a warm place at least 5 minutes before carving.

What is the best way to cook a filet?

Filet Mignon is always a favorite steak choice, prized for its tenderness and flavor. The best way to cook Filet Mignon is on the grill, but pan-seared Filet Mignon is also excellent. You can also broil Filet Mignon in the oven for an exceptional flavor.

How is filet mignon supposed to be cooked?

To cook a rare filet mignon, let it come to 115℉ before resting. For medium-rare steak, let it come to 120℉ to 130℉ before resting. Medium steak = 140℉. For medium-well steak, cook it to 150℉ and a well-done steak should reach 155℉ to 160℉ before resting.

What is the difference between steak and fillet beef?

The fillet muscle is so tender because it does the least work. It is also a very lean cut with little fat running through it, which means it doesn’t have quite so much flavour as other steak cuts. Fillet steaks are traditionally cut a bit thicker than other steaks, about 4cm or 1.5 inches.

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