12 Feb 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Roast Fillet of Beef

A fillet roast is a special occasion treat that is both easy and quick. It takes just a few minutes each of preparation and cooking to be rewarded with a tender and delicious meal. I realize that this cut of meet is very pricey, but is there a better way to say, “I love you?”

A Beautiful Roasted Filet

Ingredients:
2 pounds fillet of beef, trimmed and tied (ask the butcher to take it from the small end of the tenderloin)
1 tablespoon olive oil
2 tablespoons room temperature unsalted butter
1 tablespoon coarse salt
1 tablespoon fresh ground pepper

Equipment needed: shallow stainless steel roasting pan (just big enough to hold fillet,) paper towels, aluminum foil

Instructions:
•Preheat oven to 500 degrees.
•Remove fillet from refrigerator and bring to room temperature.
•Place the beef in pan and pat the outside dry with a paper towel.
•Using your hands, rub fillet with olive oil, and then with butter.
•Sprinkle evenly with the salt and pepper.
•Roast in the oven for exactly 20 minutes for medium rare.
•Remove the beef from the oven, place on cutting board, and cover tightly with aluminum foil. It will continue to cook after it is out of the oven, so be mindful of the cooking time.
•Let it rest at room temperature for 20 minutes.
•Remove the strings and cut into 1 1/2 inch slices.
•Place slices of beef on serving platter and drizzle mushroom sauce over the top.
• Serve remaining sauce in gravy boat.
Serves 2 with leftovers

Quick Tips
• Be sure your oven is very clean or the high temperature will cause it to smoke.
• An alternative method of preparing the fillet is to omit the oil and butter and wrap the fillet with bacon. The bacon adds a rich smoky flavor.

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