By: Katie Workman
If you are looking for a luxurious main course for your family holiday dinner, then you might be treating yourself to a filet of beef.
A filet of beef usually refers to the tenderloin cut, which comes from the short loin, probably the most tender cut of beef. Roasting is one of the best ways to cook a filet of beef. The cooking time will vary according more to the thickness of the filet than the length, or even the weight. It is really smart to have a meat thermometer when you are cooking meat, especially an expensive cut like this one.
And you can get a great crust by placing it on this pretty and functional Roasting Laurel. This heat resistant silicone roasting aid keeps your roast (or bird!) up and out of the the fat collecting in the bottom of your roasting pan. The Laurel also keeps the air circulating around the meat so it cooks very evenly.
Make sure you let your filet rest after you take it from the oven. You’ll want to take it out just before it’s done to your liking as during the 10 to 20 minute resting period the temperature of the meat will rise a bit more and the juices will redistribute themselves throughout the filet.
This filet is finished with pats of compound butter. Compound butter is softened butter that has been blended with other ingredients and seasonings. This version is flavored with a robust blend of capers, shallots, fresh chives and tarragon. When you place a slice of the butter atop a slice of warm filet it melts over the beef adding even more richness and flavor.
And the Herbs ‘n Greens Tool makes short work of separating the fresh herb leaves from their stems, so that fresh herbs can work their way into your meals more often. It’s perfect to get those skinny tarragon leaves stripped in one quick pull.
Tarragon Caper Compound Butter
2 tablespoons capers, patted dry
1 shallot, roughly chopped
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh tarragon
½ cup (1 stick) unsalted butter, at room temperature
½ teaspoon freshly ground pepper
1 filet of beef (3 to 3 ½ pounds), trimmed
2 tablespoon unsalted butter, at room temperature
2 teaspoons kosher salt
1 teaspoon coarsely ground black pepper
Make the compound butter:
Place the capers, shallot, chives, tarragon, ½ cup butter and pepper in the bowl of a small food processor and process until well blended.
Scrape the butter out on the center of a piece of plastic wrap, and use the plastic wrap to form the butter into a 4-inch long log about 2 inches in diameter. Wrap it well, and refrigerate for at least 2 hours and up to 5 days.
To cook the filet, preheat the oven to 475°F. Pat the filet dry with paper towels, and place the filet on a rimmed baking sheet. Rub the two tablespoons butter all over the meat, and evenly sprinkle the salt and pepper over the surface.
Place the filet in the oven at roast for about 23 to 25 minutes for rare (an internal temp of 120°F, and 27 to 30 minutes for medium rare (an internal temp of 125°F),depending on the thickness of the meat. Let the meat sit in a cutting board, tented with foil for 20 minutes before slicing into thick slices (or thin, your call!). Remove the compound butter from the fridge while the meat rests.
Place a slice of the compound butter on top of the warm slices of meat as you serve them.