Slow Roasted Filet of Beef
Recipe Courtesy of Sue Schwalbach
Serves 6 to 8
1 whole filet of beef tenderloin, trimmed and tied, 4 ½ lbs.
3 Tbsp good olive oil
4 tsp kosher salt
2 tsp coarsely ground black pepper
10-15 branches fresh tarragon
- Preheat oven to 275°.
- Place the filet on a sheet pan and pat dry with paper towels. Brush the filet all over with the olive oil, reserving about ½ tablespoon. Sprinkle it with the salt and pepper (it will seem like a lot but, believe me, it will make a difference).
- Place the tarragon branches all around the beef, tying them in four or five places with kitchen string to keep them in position. Brush the beef and tarragon with the remaining olive oil.
- Roast the filet for 1½ hours at 275° until the temperature reaches 145 degrees (medium) with the meat thermometer. (I place the thermometer horizontally in the end of the beef.) Remove from the oven and cover with foil. Let rest for 20 minutes.
- Slice and serve with basil parmesan mayonnaise on the side. (see Basil Parmesan Mayonnaise)