Preparation info

  • 8 to 10

    • Difficulty


Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

For those times when you want a dazzling main course, nothing beats a simply roasted beef tenderloin. The choices of beef are numerous—local grass-fed, organic, Black Angus, “prime,” Kobe, Wagyu—but always buy from a source you trust. Simple sides such as Crisply Roasted Asparagus with Gremolata are just perfect.


  • 1 oven-ready beef filet (about pounds), wrapped in fat
  • 1 garlic clove, peeled and cut into thin slivers
  • Salt and freshly ground black pepper, to taste


    1. Preheat the oven to 425°F.
    2. With the tip of a sharp knife, cut slits in the meat and insert slivers of the garlic. Season the meat generously with salt and pepper, and set it in a shallow roasting pan just large enough to hold the meat comfortably.
    3. Bake for 10 minutes. Reduce the heat to 350°F and bake for another 25 minutes for rare meat (120°F on an instant-read thermometer), or another 35 minutes for medium (130°F on an instant-read thermometer).
    4. Remove the roast from the oven and let it stand for 10 minutes before slicing. Or cool completely to room temperature and slice for serving cold.