Cold Roast Fillet Of Beef
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
34
Spice
40
Sweetness
46
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 500°F
2
Pat dry the fillet and season it with salt and pepper
3
In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130°F for medium-rare meat, and let it cool to room temperature
4
The fillet may be roasted 2 days in advance and kept wrapped and chilled
5
Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley
6
Serve the beef with the sauces
7
Preheat the oven to 500°F
8
Pat dry the fillet and season it with salt and pepper
9
In an oiled roasting pan roast the fillet in the middle of the oven for 20 to 25 minutes, or until a meat thermometer registers 130°F for medium-rare meat, and let it cool to room temperature
10
The fillet may be roasted 2 days in advance and kept wrapped and chilled
11
Slice the fillet crosswise, arrange it on a cutting board or platter, and garnish it with the parsley
12
Serve the beef with the sauces