16 ounces beef filet (16-24 ounces), cut from the "head" of the tenderloin
salt and pepper, to taste
clarified butter, as needed
Servings: 2
1. Tie the beef with butcher's twine and season with salt and pepper.
2. Sauté the beef in clarified butter until it is well browned.
3. Transfer the beef to a 450ºF (230ºC) oven and roast until done, approximately 10-12 minutes for rare (internal temperature of 125ºF/52ºC), or 15-18 minutes for medium (140ºF/60ºC).
4. Remove the beef from the oven and allow it to rest for at least 5 minutes before carving.
5. At service time, slice the beef evenly on a slight diagonal bias.
salt and pepper, to taste
clarified butter, as needed
Servings: 2
1. Tie the beef with butcher's twine and season with salt and pepper.
2. Sauté the beef in clarified butter until it is well browned.
3. Transfer the beef to a 450ºF (230ºC) oven and roast until done, approximately 10-12 minutes for rare (internal temperature of 125ºF/52ºC), or 15-18 minutes for medium (140ºF/60ºC).
4. Remove the beef from the oven and allow it to rest for at least 5 minutes before carving.
5. At service time, slice the beef evenly on a slight diagonal bias.
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