Roasted beef filet (Print Version)
# Ingredients:
→ For the beef roast
01 -
700g to 900g of beef tenderloin
02 -
2 teaspoons of onion powder
03 -
2 tablespoons of olive oil
04 -
1 teaspoon of dried thyme
05 -
2 teaspoons of garlic powder
06 -
Salt and pepper to taste
→ For the optional sauce
07 -
120ml beef stock
08 -
1 tablespoon of Dijon mustard (optional)
09 -
2 tablespoons of butter
# Instructions:
01 -
Set your oven to 200°C (400°F) to preheat.
02 -
Rub olive oil on the beef and coat it generously with garlic powder, onion powder, thyme, salt, and pepper.
03 -
Heat a dash of olive oil in a large, oven-safe pan over medium-high heat. Sear the beef on all sides until golden brown (about 2–3 minutes per side).
04 -
Place the pan into the oven and roast the beef for 45 minutes to 1 hour, or until it reaches your preferred doneness (52°C for rare, 57°C for medium, 63°C for well-done).
05 -
Take the beef out of the oven and let it sit for 10 minutes before slicing.
06 -
Once the beef is out, put the pan back on medium heat. Add the beef stock and scrape up the browned bits from the pan bottom.
07 -
Let the stock reduce for 3–5 minutes. Stir in butter and Dijon mustard (if using) to make the sauce creamy.
08 -
Pour the sauce over the sliced beef before serving.