Christy
Rost's Filet of Beef Tenderloin
By FBWorld Team
Few
entrées compare, much less surpass the opulence
of a fillet of beef tenderloin. Its melt-in-your-mouth
tenderness, flavor, and elegance on the plate can transform
any gathering into a signature event.
Filet of Beef Tenderloin - from Christy's latest book,
Celebrating Home (Bright Sky Press)
Ingredients:
13-pound fillet of Beef Tenderloin
1 tbls. Olive Oil
1 tspn. Smoked Sea Salt Flakes
Freshly Ground Pepper Mélange
1/4 tspn. Kosher Salt
3 large cloves Garlic, (peeled and minced)
Procedure:
1. Preheat the oven to 450 degrees. Tie
the roast with string so it roasts evenly.
2.
Place it in a roasting pan, brush with olive oil, and
season the meat with smoked sea salt, pepper mélange,
and kosher salt.
3.
Sprinkle the top of the meat with minced garlic and roast
it in the oven 40 minutes or until a meat thermometer
shows 140 degrees for rare and 160 degrees for medium
rare.
4. Remove the meat from the oven, cover
it lightly with foil, and set it aside 10 minutes to rest.
Carve the meat and serve with pan juices.
Yield: 6 to 8 servings
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