Turn-Of-The Century Fillet Of Beef

Oxmoor House
12 to 15 servings


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3 tablespoons butter or margarine, softened
1 (4- to 5-pound) beef tenderloin, trimmed
1 teaspoon salt
1/2 teaspoon pepper


Preheat oven to 500°.

Rub butter over surface of tenderloin; sprinkle with salt and pepper. Place tenderloin on a lightly greased rack in a shallow roasting pan. Turn narrow end under to make roast more uniformly thick. Insert meat thermometer, if desired.

Place in oven, and immediately reduce temperature to 400°. Bake, uncovered, for 50 minutes or until meat thermometer registers 140° (rare).

Cut tenderloin into 1-inchthick slices and arrange on a heated platter. Serve with Sherry- Mushroom Sauce.

Note: Tenderloin may be garnished with tomato roses.

Created date

February 2010