Description
Barefoot Contessa’s slow-roasted filet of beef delivers elegant simplicity with rich, tender meat. Parmesan basil mayonnaise complements the roast, creating a luxurious centerpiece you’ll savor with each delectable bite.
Ingredients
Scale
- 1 whole fillet of beef tenderloin, trimmed and tied (2 kg / 4½ lbs)
- 50 g (½ cup) freshly grated Parmesan cheese
- 240 mL (1 cup) vegetable oil, at room temperature
- 120 mL (½ cup) olive oil, at room temperature
- 3 tbsps olive oil
- 3 tbsps freshly squeezed lemon juice
- 2 large egg yolks, at room temperature
- 15 g (½ cup) chopped fresh basil, lightly packed
- 10 to 15 sprigs fresh tarragon
- 1 tbsp Dijon mustard
- 1 tbsp kosher salt
- 4 tsp kosher salt
- 2 tsp coarsely ground black pepper
- 1 tsp freshly ground black pepper
- ½ tsp minced garlic
Instructions
- Preparation: Preheat oven to 135°C (275°F), ensuring precise temperature with an oven thermometer.
- Seasoning: Pat beef fillet dry, massage with olive oil, then generously season with kosher salt and black pepper. Strategically arrange tarragon sprigs, securing with kitchen twine and lightly brushing with remaining oil.
- Roasting: Insert meat thermometer horizontally and roast for 1¼ to 1½ hours, targeting internal temperatures of 52°C (rare) or 57°C (medium-rare).
- Resting: Immediately tent roasted meat with aluminum foil for 20 minutes, allowing juices to redistribute and enhance tenderness.
- Mayonnaise Creation: Combine egg yolks, lemon juice, Parmesan, Dijon mustard, basil, garlic, salt, and pepper in food processor. Blend while gradually streaming vegetable and olive oils until achieving a smooth, creamy consistency.
- Serving: Slice beef into thick portions, presenting warm or at room temperature with freshly prepared basil Parmesan mayonnaise on the side.
Notes
- Invest in Precision: Use an oven thermometer to ensure exact temperature for perfectly cooked beef.
- Pat and Dry Technique: Thoroughly dry the meat’s surface to achieve a beautiful, crisp exterior with even seasoning.
- Strategic Herb Placement: Secure tarragon sprigs strategically around the fillet to infuse subtle aromatic flavors during roasting.
- Rest and Redistribute: Allow the beef to rest under foil for 20 minutes, letting internal juices redistribute for maximum tenderness and flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 740
- Sugar: 1 g
- Sodium: 1160 mg
- Fat: 66 g
- Saturated Fat: 14 g
- Unsaturated Fat: 49 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 51 g
- Cholesterol: 220 mg