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Roasted Filet of Beef with Stilton and Crispy Shallots

Jim Franco
Prep time 5 mins
Cook time 12 mins
Bake time 30 mins
Yield Makes 8 servings
Roasted filet of beef was a standard at my mom's house during the holidays. I changed her recipe by first searing the beef in a hot skillet and then roasting it to tender perfection in the oven.


  • 1 (3 1/2-pound) beef tenderloin, trimmed and tied
  • 1/4 cup olive oil, divided
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground pepper
  • 1 tablespoon chopped fresh rosemary
  • 4 ounces Stilton cheese, thinly sliced or crumbled
  • Crispy Roasted Shallots
  • Garnish: fresh rosemary sprig

How to Make It

  1. Rub beef with 2 tablespoons olive oil and next 3 ingredients.

  2. Preheat oven to 400°. Heat remaining 2 tablespoons olive oil in a large skillet over high heat. Sear filet 3 minutes on each side or until well browned. Place filet on a rimmed baking sheet, and roast at 400° for 30 to 35 minutes or until meat thermometer inserted into thickest portion registers 145°. Place on a cutting board; loosely cover filet with foil. Let rest 10 minutes; slice 1/2 inch thick. Top each with Stilton, and serve warm or at room temperature with Crispy Roasted Shallots. Garnish, if desired.