Roasted Fillet of Beef

Name: Roasted Fillet of Beef (Filet de Boeuf Rôti)
Yield: Serves 8 to 10
Cuisine: France
Ingredients: 2 tablespoons vegetable oil or melted butter; 2 tablespoons vegetable oil or melted butter; 1 beef fillet (7 to 8 pounds untrimmed, 4 to 5 pounds well trimmed), tied every 2 inches for roasting (ask the butcher to do this); 2 cups beef stock, homemade or canned (see chart); 2 cups beef stock, homemade or canned (see chart); 1 carrot, cut into ¼-inch slices; 1 onion, halved and cut into ¼-inch slices; ⅛ teaspoon salt; 2 cups beef stock, homemade or canned (see chart); Sauce of choice (see above; optional); ⅛ teaspoon freshly ground pepper

Filet de Boeuf Rôti

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

THIS VERY ELEGANT cut of meat is perfect for entertaining: It cooks quickly, slices easily, goes well with a variety of sauces, but is also excellent by itself. Because it is relatively thin and cooks quickly, however, it can be difficult to brown (unless cooked on a grill). In my method I put the roasting pan in the oven for 10 minutes before putti

Ingredients

Europe
France
Main course
Mediterranean

Ingredients

Method