Rosemary Beef Fillet Recipes

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ROSEMARY BEEF FILLET



Rosemary Beef Fillet image

Make and share this Rosemary Beef Fillet recipe from Food.com.

Provided by Nimz_

Categories     Steak

Time 50m

Yield 8-12 serving(s)

Number Of Ingredients 6

1 (3 1/2 lb) trimmed and tied center-cut beef tenderloin, room temperature
4 teaspoons kosher salt
1 teaspoon black pepper
2 -3 garlic cloves, minced
4 -6 sprigs fresh rosemary (3-4 inch)
3 tablespoons extra virgin olive oil

Steps:

  • Put oven rack in middle position and preheat oven to 350 degrees.
  • 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.
  • Heat oil in a heavy skillet over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends) about 10 minutes.
  • Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120 degrees, 25-30 minutes.
  • Transfer beef to a cutting board and let stand 15 minutes.
  • Temperature of meat will rise to about 130 degrees.
  • Discard string and rosemary sprigs before slicing.

Nutrition Facts : Calories 623.6, Fat 45.2, SaturatedFat 16.5, Cholesterol 170.6, Sodium 989.4, Carbohydrate 0.4, Fiber 0.1, Protein 50.2

ROSEMARY BEEF FILLET



Rosemary Beef Fillet image

Categories     Beef     Roast     Low/No Sugar     Wheat/Gluten-Free     Rosemary     Gourmet

Yield Makes 8 to 12 servings

Number Of Ingredients 7

1 (3 1/2-lb) trimmed and tied center-cut beef tenderloin roast at room temperature
4 teaspoons kosher salt
1 teaspoon black pepper
2 garlic cloves, finely chopped
6 (3- to 4-inch) fresh rosemary sprigs
3 tablespoons extra-virgin olive oil
Accompaniment: coarse-grain or Dijon mustard

Steps:

  • Put oven rack in middle position and preheat oven to 350°F.
  • 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.
  • 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.
  • 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.

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