This recipe comes from Ina Garten. I have found it to be fool proof . DO check the meat temperature as you near the end of the cooking time and remember the meat will continue to cook a bit after it is taken out of the oven.
Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but it's important.
Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
This can be eaten warm or cooled. If you eat it cool, it is delicious with a béarnaise sauce (a tarragon mayo)
Ingredients
Directions
Preheat the oven to 275 degrees F. Line a sheet pan with aluminum foil.
Dry the entire tenderloin with paper towels and brush it all over (top and bottom) with the butter. Sprinkle it all over with 4 teaspoons of salt and 2 teaspoons of pepper. It will seem like a lot but it's important.
Place the filet on the sheet pan and roast it for 1 to 1 1/4 hours, until an instant-read thermometer inserted into the end of the beef registers 130 degrees F for medium rare. Remove from the oven, cover tightly with aluminum foil, and allow to rest at room temperature for 15 minutes. Discard the foil and allow to sit at room temperature.
This can be eaten warm or cooled. If you eat it cool, it is delicious with a béarnaise sauce (a tarragon mayo)