Tasty roasted beef filet

This roasted beef tenderloin makes the perfect showstopper for guests or special family dinners, giving you tender, flavorful meat without much fuss.

I stumbled upon this cooking method during a Christmas dinner a few years back, and it's become our family tradition for special occasions since then. My kids now beg for this dish on their birthdays.

Ingredients

• 700g to 900g beef tenderloin: look for a piece with nice red color and some marbling for extra flavor
• 2 tablespoons olive oil: go for quality oil for better taste
• 2 teaspoons garlic powder: gives deep flavor without burning like fresh garlic might
• 1 teaspoon onion powder: adds a sweetness that balances other spices
• 1 teaspoon dried thyme: its aroma pairs wonderfully with beef
• Salt and freshly ground black pepper: to enhance all flavors
• 120ml beef stock: homemade if possible for a richer sauce
• 2 tablespoons butter: gives amazing creaminess to the sauce
• 1 tablespoon Dijon mustard: brings a slight tanginess that balances the richness

Step-by-Step Directions

Heat your oven:

Set your oven to 200°C and let it fully heat up. A hot oven is key to quickly searing the outside of the roast while keeping the inside tender.

Season the beef:

Take the meat out of the fridge 30 minutes before cooking so it reaches room temperature. Pat the tenderloin dry with paper towels then rub it with olive oil all over. Mix the dry spices, salt and pepper in a small bowl then coat the tenderloin generously with this mixture, massaging it in to let the flavors sink in.

Sear the meat:

Heat a cast iron or oven-safe pan on high heat until it's slightly smoking. Carefully place the tenderloin in and let it sear for 2-3 minutes on each side without moving it to get a nice golden crust. Use tongs to turn the meat and sear all sides evenly.

Oven cooking:

Move the pan straight into your preheated oven. Allow roughly 15 minutes per 500g for medium-rare. Use a meat thermometer to check the internal temperature. For perfect results aim for 52°C for rare, 57°C for medium, or 63°C for well done.

Let the meat rest:

This step can't be skipped. Take the roast out of the oven and put it on a cutting board. Cover loosely with foil and let it sit for at least 10 minutes so the juices spread back through the meat. The internal temperature will rise a few more degrees during this time.

Make the sauce:

Put the cooking pan back on medium heat and pour in the beef stock. Scrape up the cooking bits with a wooden spoon to mix them into the liquid. Let it reduce by half, about 5 minutes. Lower the heat and mix in cold butter in small pieces while constantly whisking, then add the mustard.

Storage and Leftovers

Roasted beef tenderloin keeps in the fridge for up to 3 days in an airtight container. To warm it up, wrap slices in aluminum foil and place in a 150°C oven for about 15 minutes. Don't use the microwave as it'll toughen the meat. Leftovers taste great cold in a sandwich with some mustard or thinly sliced on top of a salad.

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Perfect Pairings

For a complete meal, serve this beef tenderloin with herb-roasted potatoes that can cook in the oven alongside your meat. Add some lightly steamed green veggies like green beans or asparagus for freshness and color. For a fancier dinner, celeriac or sweet potato mash brings an elegant touch and sweetness that perfectly complements the rich beef flavor.

Twists and Swaps

If beef tenderloin isn't available, you can try a sirloin roast or ribeye which offers great value for money. For a more rustic version, add button mushrooms or porcini to your sauce. People avoiding dairy can swap the butter for olive oil in the sauce. For a fancier touch, throw in a finely chopped shallot and a splash of cognac or red wine to the sauce.

Frequently Asked Questions

→ What's the best way to pick a beef filet for roasting?

Choose a fresh, high-quality cut of beef. Look for a bright red color and slight marbling for better texture and tenderness.

→ What internal temperature should roasted beef filet reach?

Go for 52°C for rare, 57°C for medium, and 63°C for well done.

→ Can I prep the beef filet ahead of time?

Absolutely. Rub it with spices and olive oil several hours in advance. Keep it chilled until you’re ready to cook.

→ What side dishes pair well with roasted beef filet?

Roasted veggies, mashed potatoes, or a light salad go perfectly alongside.

→ Do I have to make the sauce, or is it optional?

It’s totally up to you! The beef is great by itself, but the sauce brings an extra touch of flavor.