Filet de Boeuf Roti au Jus (Roasted fillet of beef)
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1well-trimmed, tied, nine-inch length of fillet of beef, about 1¾ pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1tablespoon peanut, vegetable or corn oil
- 1tablespoon butter
Nutritional analysis per serving (6 servings)
110 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 6 grams protein; 80 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees.
- Step 2
Sprinkle meat on all sides with salt and pepper. Rub with oil.
- Step 3
Place beef in small, shallow roasting pan and put it in oven. Bake 20 minutes, turning once or twice as it roasts.
- Step 4
Pour off fat from the pan and add butter to the pan. Continue baking three to five minutes.
- Step 5
Remove roast from oven and remove the strings. Cover with a light layer of foil and let stand in a warm place about 10 minutes. Serve sliced with the pan liquid.
Private Notes
Comments
Follow the recipe - don't be tempted (as I was) to brown the roast before putting it in the oven. A chunk of demi-glace goes well with the butter at the end for a rich sauce.
I brushed a tbsp. of Kitchen Bouquet over the meat after tying it then added ever so slight bit of steak rub. I cooked it on a rack and followed the instructions in the recipe regarding oven temperature. It was cooked to 125º then I let it sit for 15 minutes before slicing. It turned out a perfect medium rare. I served it with a demi-glace and it was absolutely delicious.
I brushed a tbsp. of Kitchen Bouquet over the meat after tying it then added ever so slight bit of steak rub. I cooked it on a rack and followed the instructions in the recipe regarding oven temperature. It was cooked to 125º then I let it sit for 15 minutes before slicing. It turned out a perfect medium rare. I served it with a demi-glace and it was absolutely delicious.
Follow the recipe - don't be tempted (as I was) to brown the roast before putting it in the oven. A chunk of demi-glace goes well with the butter at the end for a rich sauce.