A coating of mustard, salt, pepper, and thyme add plenty of flavor without masking the beef, and a quick sear on the stovetop adds color and locks in juices. After a quick roast in the oven, the beef fillet will emerge perfectly medium-rare.
A version of this article originally appeared on MyRecipes.com
Oven-Roasted Fillet of Beef
1 (4-pound) fillet of beef
1/4 cup Dijon mustard
1 teaspoon kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon fresh thyme leaves
1 tablespoon vegetable oil
Bring the roast to room temperature and preheat the oven to 500° F:
Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat the oven to 500° F and position a rack in the center.
Prepare and brown the roast:
Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme.
Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side.
Roast and serve:
Place the fillet in the oven and reduce the temperature to 425°F. Roast for about 25 minutes for rare or until a meat thermometer reads 130°F when inserted into the center. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.)
Remove the fillet from oven and allow it to rest 10 minutes before slicing.
Love the recipe? Leave us stars below!
|Nutrition Facts (per serving)|
|Servings: 6 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 32g||41%|
|Saturated Fat 12g||62%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||2%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|