How do you roast a Filet

Epicurean Exploits - Food and Recipes
1

I am cooking a 8 pound roast tomorrow and wondered how everyone cooks one out there. Any input would be great. [cheers.gif]

2

Bryan- easy stuff. Trim it up, and tie it for uniformity- check out the alton brown good eats video if you need help. Use Good quality, and a healthy quantity, of salt and pepper. I sometimes add a few cloves of chopped garlic and evoo on top. 325 for 45-60 mins (depends on thickness) or so and pull at 122 degrees. Tent with foil and Rest 20-30 mins. Get good/fresh horseradish! Cheers

3

I hope you asked your butcher for a suggestion and this is additional research. If you’re talking about the tenderloin strip specifically it’s the easiest to cook and very tender but the least flavorful. Make sure it rests for about 2hrs with salt,pepper and optional garlic so it gets to room temp before cooking. For a trimmed 5-7lb loin if you can sear it on all sides first for about 1min per ‘side,’ about 5min total since it’s round and then cook at 350 until it’s about 120 inside then rest for 15-20 min

4

Thanks Brent…that’s the method I was planning on using…I wanted to make sure there wasn’t something better out there.

5

I like to salt/ sear/ SV at 129 - 133 deg about 2 to 3 hours the. Slice and serve. No resting. Very little grey