Roasted fillet of beef

Roasted fillet of beef

By
From
How I cook
Serves
6
Photographer
Jason Lowe

I prefer fillet of beef served warm or at room temperature rather than hot, as I find the extended resting time that this allows makes the meat more tender, and the flavour – generally subtle with fillet – is more pronounced. This is the way I like to cook a whole piece of fillet. Allow 180–200g beef per person and serve with salsa verde, if you like.

Ingredients

Quantity Ingredient
1.2kg beef fillet, well trimmed
sea salt
freshly ground black pepper
1 tablespoon virgin olive oil
salsa verde, to serve

Method

  1. Preheat the oven to 220°C. Place a large heavy-based frying pan over a high heat. Season the meat very generously with salt – this is important for it will give the beef a salty, crisp crust. Sprinkle over some pepper.
  2. When the pan is really hot, add the olive oil and lay the beef fillet in the pan. Brown the meat well all over, but do not move it about too much – just leave it to colour completely on each side before turning. It will take about 10 minutes to brown really well all over.
  3. Once the meat is well browned, transfer it to a roasting tin and place on the middle shelf of the oven. Cook for 12–15 minutes, no longer. Remove to a board and allow to cool for a couple of minutes before wrapping in several layers of foil. Leave to rest in a warm place (near the oven is perfect) for a minimum of 20 minutes if serving warm, or until it has cooled completely.
  4. When ready to serve, unwrap the fillet and cut it into thick slices – 2cm or more. Arrange on a plate, ready to serve. .

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