Jaclyn Pestka, Wayne Gisslen, Lou Sackett

Cold Roast Filet of Beef

Preparation info
  • About

    3 lb

    EP
    • Difficulty

      Easy

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Center-cut beef filet (tenderloin)

Method

Procedure

Preparation

  1. Trim and discard all silverskin and visible deposit fat from the filet.
  2. Combine the salt, pepper, garlic, and oil to make a seasoning paste.
  3. Rub the filet with the seasoning paste.
  4. Place the filet on a rack set in a roasting pan.
  5. Roast to the desired doneness acc