by Carrie L. » Wed Dec 23, 2009 10:19 am
Jon, this is not so much a recipe as it is a method. It is fantastic though. The sauces at the bottom are great too. I made this for New Years' one time and everyone asked how I did it...
Ina Garten’s Filet of Beef (no fail)
Serves 8-10
Goes great with Gorgonzola or horseradish sauce (see recipe below.)
1 whole filet of beef (4-5 pounds), trimmed and tied (Ours was from Costco and we trimmed ourselves.)
2 Tbsps unsalted butter at room temperature
1 Tbsp kosher salt
1 Tbsp coarsely ground black pepper
Preheat the oven to 500 degrees.
Place beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on the roast with your hands. Sprinkle evenly with salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare. (I did 25 minutes.)
Remove the beef from oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet. Serve with below sauce if desired.
Gorgonzola or horseradish cream sauce (soooo easy!!) (Mine was the horseradish version)
Makes 3 cups
4 cups heavy cream
3-4 oz crumbly Gorgonzola cheese OR 4 Tbsps of grated horseradish (from a jar) and 3 Tbsps of stone ground mustard
3 Tbsps grated Parmesan cheese
¾ tsp kosher salt
¾ tsp freshly ground black pepper
3 Tbsps minced fresh Italian parsley (flat not curly)
Bring cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45-50 minutes until it’s thickened like a white sauce, stirring occasionally.
Remove the pan from the heat and add the Gorgonzola (or horseradish/mustard), Parmesan, salt, pepper and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes back together.
Hello. My name is Carrie, and I...I....still like oaked Chardonnay. (Please don't judge.)
