Description
Barefoot Contessa’s slow-roasted filet of beef delivers mouthwatering elegance with minimal effort. Herb-infused parmesan mayonnaise creates a luxurious companion for this perfectly tender beef centerpiece that will delight dinner guests.
Ingredients
Scale
Protein:
- 1 whole fillet of beef tenderloin, trimmed and tied (2 kg / 4½ lbs)
- 50g (½ cup) freshly grated Parmesan cheese
- 2 large egg yolks, at room temperature
Herbs and Seasonings:
- 4 tsp kosher salt
- 2 tsp coarsely ground black pepper
- 10 to 15 sprigs fresh tarragon
- 15g (½ cup) chopped fresh basil, lightly packed
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- ½ teaspoon minced garlic
Oils and Liquids:
- 3 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 240 milliliters (1 cup) vegetable oil, at room temperature
- 120 milliliters (½ cup) olive oil, at room temperature
Instructions
- Heat the oven to 135°C (275°F), verifying temperature with an oven thermometer for precise cooking.
- Place the beef fillet on a clean baking tray, thoroughly patting the surface dry using fresh paper towels.
- Generously coat the entire fillet with 2½ tablespoons of olive oil, ensuring complete coverage.
- Sprinkle the meat evenly with kosher salt and freshly ground black pepper, creating a uniform seasoning layer.
- Delicately arrange fresh tarragon sprigs around the beef, securing them at 4 to 5 points using kitchen twine.
- Lightly brush the tarragon with remaining ½ tablespoon of olive oil to enhance herb moisture and flavor.
- Carefully insert a meat thermometer horizontally through the end of the fillet for accurate temperature monitoring.
- Roast the beef for 1¼ to 1½ hours, targeting an internal temperature of 52°C (125°F) for rare or 57°C (135°F) for medium-rare.
- After removing from oven, immediately tent the meat with aluminum foil and allow it to rest for 20 minutes, enabling juice redistribution.
- Combine egg yolks, fresh lemon juice, grated Parmesan cheese, Dijon mustard, chopped basil, minced garlic, salt, and pepper in a food processor.
- Blend ingredients for approximately 20 seconds until achieving a smooth, consistent texture.
- Gradually stream vegetable and olive oils into the processor while continuously blending to create a thick, creamy mayonnaise.
- Taste the mayonnaise and adjust seasoning as needed, then refrigerate until serving.
- Slice the beef into thick, generous portions and serve warm or at room temperature alongside the basil Parmesan mayonnaise.
Notes
- Let the filet sit at room temp before roasting for even cooking.
- Use a meat thermometer to avoid overcooking.
- The basil Parmesan mayo can be made ahead.
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 1099 kcal
- Sugar: 0 g
- Sodium: 2000 mg
- Fat: 96 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 55 g
- Cholesterol: 330 mg