 | Filet of beef is always my go to dinner party main dish. It is easy to prepare, a crowd pleaser and reasonably priced when purchased at Ranch 99 Market, a local Asian grocer here in Houston. Ina Garten has never failed me whenever I follow her beef tenderloin recipes, so when I saw a recent episode of Barefoot Contessa that featured Balsamic Roasted Beef, I knew that was going to be a winner. I may have purchased two beef tenderloins because I always like to be over prepared, we lost of couple ladies to sickness the day of the party, so I went ahead and only cooked one, which worked out perfectly. Now I have another lurking in our freezer, the big question is which recipe to use next! |
2 ½ pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper
Preheat the oven to 500 degrees. Line a sheet pan with aluminum foil.
Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
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2 comments:
La carne se ve perfectamente asada muy delicioso y contundente plato,abrazos
You are VERY lucky to have a source for tenderloin that is reliable. This looks to be a simple, but interesting recipe for roast beef. In fact it's elegant. I am already thinking of a wine choice.
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