Rosemary Beef Fillet
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 12 servings
- 1 teaspoon black pepper
- 3 tablespoons extra-virgin olive oil
- 4 teaspoons kosher salt
- 2 garlic cloves, finely chopped
- Carbohydrate 1 g(0%)
- Cholesterol 132 mg(44%)
- Fat 16 g(25%)
- Fiber 1 g(2%)
- Protein 43 g(87%)
- Saturated Fat 5 g(27%)
- Sodium 388 mg(16%)
- Calories 320
Preparation Put oven rack in middle position and preheat oven to 350°F. Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each. Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total. Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
Preparation Put oven rack in middle position and preheat oven to 350°F. Pat tenderloin dry, then coat all sides with salt, pepper, and garlic. Tuck rosemary sprigs under strings on all sides of roast, leaving a few inches between each. Heat oil in a flameproof heavy roasting pan over high heat until hot but not smoking, then brown tenderloin on all sides (but not ends), about 10 minutes total. Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120°F, 25 to 30 minutes. Transfer beef to a cutting board and let stand 15 minutes. (Temperature of meat will rise to about 130°F.) Discard string and rosemary sprigs before slicing.
