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Oven-Roasted Fillet of Beef

Photo: Antonis Achilleos
Prep time 10 mins
Other time 40 mins
Yield Makes 36 hors d'oeuvres; 8 to 10 buffet servings; 6 servings for a sit-down dinner

Ingredients

  • 1 4-pound fillet of beef
  • 1/4 cup Dijon mustard
  • 1 teaspoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon vegetable oil

Nutrition Information

  • calcium 15 mg
  • calories 129
  • caloriesfromfat 47 %
  • carbohydrate 0 g
  • cholesterol 47 mg
  • fat 7 g
  • fiber 0 g
  • iron 1 mg
  • protein 16 mg
  • satfat 2 g
  • sodium 138 mg

How to Make It

  1. Remove the fillet from the refrigerator 30 minutes before roasting to bring it to room temperature. Preheat oven to 500° F and position a rack in the center.

  2. Spread the mustard evenly on all sides of the fillet. Sprinkle with the salt, pepper, and thyme. Heat the oil in a 12-inch ovenproof skillet over high heat; the oil should shimmer but not smoke. Brown the fillet on all sides, 2 to 3 minutes per side. Place the fillet in oven and reduce temperature to 425° F. Roast about 25 minutes for rare or until a meat thermometer reads 130° F when inserted into the center. (Check the temperature once after about 20 minutes to gauge how far along the fillet is.) Remove the fillet from oven and allow it to rest 10 minutes before slicing.