by: Kate McMillan
Cook Time
25 minutes
Prep Time
2 hours 15 minutes
Yield
12–15 servings
Total Time
25 minutes
Prep Time
2 hours 15 minutes
Yield
12–15 servings
summary
Every holiday meal needs a star, and there is nothing quite as special as a whole beef tenderloin. But make no mistake—this is a very simple dish to master. The most important piece of equipment for this dish is an instant-read meat thermometer.
ingredients
- 1 (4–5 pounds) beef tenderloin, trimmed of excess fat
- 6 tablespoons unsalted butter, softened
- 2 teaspoons kosher salt plus a pinch, divided
- â…“ cup multicolored whole peppercorns
- 1–2 tablespoons extra-virgin olive oil
- 1 cup mayonnaise
- ¼ cup Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh tarragon
directions
- Unwrap the filet and let it sit, at room temperature, for 2 hours.
- Preheat the oven to 475°F. Using kitchen string, tie the filet at 2-inch intervals. (It doesn’t matter if you tie perfect knots, just tie it tightly to ensure even cooking.) If you have an end of the filet that is particularly thin, tie it underneath, as to double up on the size.
- Place the filet on the rack in a roaster pan. Using your hands, rub the butter all over the roast. Season with the salt.
- Place the peppercorns in a plastic bag, seal it closed and place it on a cutting board. Using a rolling pin, smash the peppercorns. They don’t need to be ground finely, but you want to break them up. This will take a couple of minutes.
- Again using your hands, spread the peppercorns all over the top and sides of the filet, making sure they stick to the butter to create a crust.
- Drizzle the olive oil all over the top just to give the beef an extra shine.
- Roast the filet in the middle of the oven for 25 minutes. For medium-rare, check to see if an instant-read thermometer reads 115°–120°F. If not, put the roast back in the oven and repeat this process every 10 minutes. Once you are at the correct temperature, remove the roast from the oven and immediately tent the filet with aluminum foil. Let the roast rest for a full 15 minutes before you carve into 1½- to 2-inch thick slices.
- To make the Dijonnaise, stir together the mayonnaise, Dijon mustard, lemon juice, tarragon and a big pinch of salt. Transfer the Dijonaisse into a small serving bowl and serve with the tenderloin.
notes
The reason it is impossible to give an exact time for a filet is that every single filet will be a different shape, no matter what the weight is. So you may have a roast that is thin and long or short and fat. It will not take less than 25 minutes but it may take up to 40 minutes. Start checking at 25 minutes.
If you like your filet cooked medium, start checking at 30 minutes for an internal temperature of 125°–130°F.
Remember that the roast will continue to cook as it is resting. It will raise another 5°–10°F during this time.
Avoid opening and closing your oven during cooking time. It is important that you have an even temperature to get a perfectly roasted filet on the outside while achieving a medium-rare cook inside.
For best results when slicing a beef tenderloin, always let the meat rest for at least 15 minutes to allow the juices to redistribute, use a very sturdy and sharp knife, cut against the grain and cut into thick (1½- to 2-inch) slices.
