I needed a cut of meat with tremendous wow factor for my hubby’s 40th (!!) birthday back in October. (How we are close to our fourth decade still astounds me but that is another story) I decided to try Ina’s slow-roasted filet of beef since it fed a crowd (we had 16 people attend the party so I actually purchased two full beef tenderloins) and the reviews looked great (because it’s Ina, she never disappoints!). I have always been intimidated by beef, especially anything that isn’t a chuck roast 😉 and could have the potential of being prepared too dry or uncooked. But this recipe was fool-proof and it received lots of oohs and aahs. Since it turned out so well, I decided to make it for Christmas dinner as well. It turned out beautifully and is totally worth the hefty price tag. It is of course the same cut of meat that gives you filet mignon steaks so you know it will be a splurge!
Slow-Roasted Filet of Beef adapted from Ina Garten
Serves 6-8 people
- 1 whole filet of beef, trimmed and tied (4 1/2 pounds)
- 3 tablespoons olive oil
- 4 teaspoons kosher salt
- 2 teaspoons ground black pepper
Preheat the oven to 275 degrees. Place the beef on a sheet pan and pat it dry with paper towels. Brush the beef all over with olive oil and sprinkle salt and pepper. Ina called for adding sprigs of tarragon to the beef but I omitted so that the beef flavor really shines through. Roast the beef for 1 1/4 hours to 1 1/2 hours, until internal temperature in the center of the roast registers 125 degrees for rare and 135 degrees for medium-rare.
Cover the roast loosely with aluminum foil and let it rest for 20 minutes. Slice thickly and serve alone or with a sauce. I had two sauce options for the birthday bash, basil parmesan mayonnaise and gorgonzola sauce. Gorgonzola was definitely the winner.:)
For Christmas dinner, I served the beef on a platter alongside roasted brussel sprouts and roasted carrots with thyme. It looked elegant and used only one dish.