Jeni Wright, Eric Treuille, Le Cordon Bleu

Roasting a Whole Fillet of Beef

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
Sear the trimmed and tied joint in hot oil before roasting to seal and brown the outside, then insert a meat thermometer, making sure the tip of the spike is in the centre of the meat.
A 1.5 kg beef fillet roasted at 220°C should take about 20 minutes for rare meat, 25-30 minutes, medium-rare.
  1. Season joint, then sear in hot oil, turning with tongs. Insert thermometer and place in preheated oven.

  2. Baste frequently during roasting to keep meat moist. Check thermometer reading; remove from oven.