Oven-Roasted Fillet of Beef

prep time:: 15 minutes
cook time:: 40 minutes
total time:: 45 minutes

Makes 36 hors d’oeuvres; 8 to 10 buffet servings or 6 servings for dinner

Jennifer

ingredients

1 4-pound fillet of beef (when buying fillet- request if trimmed and tied)
1/4 c Dijon mustard
1 tsp kosher salt
1 tbsp freshly ground black pepper
1 tbsp fresh thyme leaves
1 tbsp vegetable oil

directions

1
Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature.
2
Preheat oven to 500°F and position a rack in the center.
3
Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme.
4
Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side.
5
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 mins to gauge how far along the fillet is.)
6
Remove the fillet from oven and allow it to rest 10 mins before slicing.

notes

Beef tenderloin is best served rare-130°F on a meat thermometer. Read the thermometer about 3 mins after sticking it into the meat for the most accurate reading.

Source: Michelle