How to Fix a Beef Fillet

Beef fillet makes any dinner a special occasion.

Beef fillet is the most expensive cut of beef. On a 1,000-pound beef carcass there are only about six pounds of fillet. The meat is melt-in-your-mouth tender with little fat or waste. Beef fillet doesn't require much in the way of seasoning or sauces, although a velvety Béarnaise sauce complements the earthy rich taste. A dry rub of spices and herbs add an extra layer of flavor. Does this Spark an idea?

Print this article

1 tablespoon each dried tarragon, parsley and chervil
1/2 teaspoon ground pepper
Bowl
2 tablespoon lemon juice or tarragon vinegar.
Whole beef fillet, 5 to 6 pounds trimmed
Towel
2 tablespoons olive oil
Oven proof skillet
Meat thermometer
Potholder
Plate
Aluminum foil
1/2 cup red or white wine
2 tablespoon butter
Fork or whisk

Instructions

- 1
  
  Combine the spices and freshly ground pepper in a small bowl. Save 1 teaspoon of spice mixture and combine with 2 tablespoons lemon juice or tarragon vinegar. Set the liquid mixture aside.
- 2
  
  Pat the fillet dry with a cloth towel. Sprinkle the dry rub on the fillet and press it into the flesh.
- 3
  
  Put 2 tablespoons olive oil in an oven-proof skillet. Turn the heat on high. When the oil just starts to haze over but hasn't started to smoke, put the fillet in the oil. Brown on all sides.
- 4
  
  Put the skillet in an oven preheated to 450 degrees Fahrenheit and immediately turn the oven down to 350 degrees. Roast the fillet until done to your preference, about 20 minutes for rare. Use a meat thermometer and, when the roast is 5 degrees below your preference, remove it from the oven. Put the fillet on a plate and cover loosely with tin foil.
- 5
  
  Use a potholder to place the skillet on the stove on low heat. Add 1/2 cup white or red wine to the pan. When the wine is bubbling, add the reserved spices and liquid. Stir gently and add 2 tablespoons ice-cold butter. Remove from the heat and stir the butter into the liquid. The butter will melt into and thicken the wine mixture.
- 6
  
  Slice the tenderloin into serving-size portions. Drizzle the sauce over the meat or serve it on the side.

Tips & Warnings

The tenderloin may be grilled as well as roasted.
Use the method to cook beef fillet steaks, also called filet mignon.
Serve with crunchy bread to mop up the sauce.
Beef fillet goes from medium rare to medium well in minutes -- keep a close watch as it cooks.