Rosemary Beef Fillet
A succulent center-cut beef tenderloin roast seasoned with garlic, rosemary, and black pepper. This elegant roast is perfect for special occasions, cooked to medium-rare and served with Dijon mustard.
Ingredients
- •1 piece beef tenderloin roast
- •4 teaspoons kosher salt
- •1 teaspoon black pepper
- •2 cloves garlic
- •6 sprigs fresh rosemary
- •3 tablespoons extra-virgin olive oil
- •1 serving Dijon mustard
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 350°F.
10 min
- 2.
Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each.
5 min
- 3.
Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total.
10 min
- 4.
Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
45 min
