Christy
Rost's Filet of Beef Tenderloin
By FBWorld Team
Few
entrées compare, much less surpass the opulence
of a fillet of beef tenderloin. Its melt-in-your-mouth
tenderness, flavor, and elegance on the plate can transform
any gathering into a signature event.
Filet
of Beef Tenderloin
from
Christy's latest book, Celebrating Home (Bright Sky Press)
Yield:
6 to 8 servings
Ingredients:
13/lbs. Fillet of Beef Tenderloin
1 tbls. Olive Oil
1 tspn. Smoked Sea sSalt Flakes
Freshly Ground Pepper Mélange
1/4 tspn. Kosher Salt
3 large cloves Garlic, (peeled and minced)
Procedures:
1. APreheat the oven to 450 degrees.
2.
Tie the roast with string so it roasts evenly.
3.
Place it in a roasting pan, brush with olive oil, and
season the meat with smoked sea salt, pepper mélange,
and kosher salt. Sprinkle the top of the meat with minced
garlic and roast it in the oven 40 minutes or until a
meat thermometer shows 140 degrees for rare and 160 degrees
for medium rare.
4. Remove the meat from the oven, cover
it lightly with foil, and set it aside 10 minutes to rest.
Carve the meat and serve with pan juices.
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