Everyone cooks filet differently, but the majority of people go about it very similarly, with the hopes to have a nice juicy pink center and a crusty char on the outside. So, in reading about Ina Garten’s suggestion to try slow roasting filet instead, to both make your dinner prep easier and to make the steak juicier, I thought, why not?
So, I tried it, and while I’ve got to say I prefer a nice char on the outside of my steak, fresh from the grill, I don’t have a grill inside my apartment, so this will come in very handy. (I must admit, there is actually a grill on my roof…but what if it’s raining, right?)
The steak was very juicy and the spices really added some delicious flavor. That said, my favorite part about this steak was the fact that you can pop it in the oven well before you are dealing with all the other prep for dinner, making it a much easier alternative to dealing with your standard steak cooking method. The steak’s temperature is easily adjustable based on your tastes (thermometer highly recommended!), though this is really not the best method for those of you who like a really rare steak.
Slow-Roasted Filet Mignon
Yield about 4 servings
- 2 pounds beef tenderloin
- 2 tablespoons olive oil
- 3 teaspoons sea salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dried tarragon
- Preheat oven to 275°F.
- Mix together the salt, pepper, and tarragon.
- Pat the tenderloin dry and cover with olive oil.
- Rub the spice mixture all around the beef tenderloin and place them on a baking dish.
- Cook for 1 1/4 to 1 1/2 hours, until the temperature inside the meat registers your preferred temperature.
- When you remove from the oven, cover with aluminum foil and allow to rest for 15-20 minutes.
- Slice to serve.
Recipe adapted from Ina Garten's Barefoot Contessa Foolproof Recipes
Courses Lunch or Dinner