Slow-Roasted Whole Filet of Beef

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Course Main Course
Cuisine American
Keywords Gluten Free, Steak
Difficulty Easy
Servings 8 people
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Inspiration

Ina Garten

Wine Pairing

Cabernet Sauvignon or other red wine

This is almost identical to the Easy Beef Tenderloin, except that it cooks at a much lower temperature for a lot longer. It's a really great dish for a dinner party, where all you have to do is stick it in the oven and you can prep other things or entertain your guests while it cooks.
Servings: 8 people
Calories: 673kcal

Ingredients

  • 1 whole filet of beef tenderloin
  • 3 Tbsp extra virgin olive oil
  • 4 tsp salt
  • 2 tsp coarsely ground black pepper
  • 10 branches fresh tarragon

Instructions

  • Preheat the oven to exactly 275°F.
  • Place the filet on a sheet pan and pat it dry with paper towels or a clean dish towel. Brush the filet all over with the oil, reserving about half a Tbsp. Sprinkle it all over with the salt and pepper. Place the tarragon branches around and on the beef, and brush the tarragon with the remaining oil.
  • Roast the filet for about 1 1/4 to 1 1/2 hours, until the temperature registers 135°F in the center for medium-rare. Remove from the oven, and cover the filet with aluminum foil and allow to rest for 20 minutes.
  • Slice thickly and serve warm with your choice of sauce.

Nutrition

Calories: 673kcal | Carbohydrates: 1g | Protein: 42g | Fat: 55g | Saturated Fat: 21g | Cholesterol: 159mg | Sodium: 1275mg | Potassium: 734mg | Fiber: 1g | Sugar: 1g | Vitamin A: 53IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 6mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!