Ingredients :
- 1 whole filet of beef tenderloin (trimmed, tied, 4 1/2 lbs)
- 2 T olive oil
- 4 t kosher salt
- 2 t coarsely ground black pepper
- 10-15 branches fresh tarragon
Method :
- Preheat oven to 275F. Use oven thermometer to maker oven temp is accurate.
- Place filet on sheet pan and pat dry all over with paper towels. Brush filet all over with oil, reserving 1/2 T. Sprinkle filet all over with salt and pepper.
- Place tarragon branches around beef, tying them in 4,5 places with kitchen twine to keep them in place. Brush tarragon with remaining oil.
- Roast filet of beef 1 1/4 - 1 1/2 hrs, until temp registers 125F in center for rare, and 135F for medium rare.
- Cover filet with foil and allow to rest 20 min. Slice thickly ad serve warm or at room temp.
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