Tender Juicy Beef Fillet (Printable Version)
Juicy beef fillet seared and roasted for tender, flavorful results perfect for special dinners.
# What You Need:
→ Beef
01 - 1.76 lbs beef fillet (center-cut), trimmed
→ Seasonings
02 - 2 tbsp olive oil
03 - 1 ½ tsp sea salt
04 - 1 tsp freshly ground black pepper
05 - 2 sprigs fresh rosemary (optional)
→ For Serving
06 - 2 tbsp unsalted butter
07 - 2 cloves garlic, crushed
08 - 1 tbsp chopped fresh parsley (optional)
# How to Make It:
01 - Remove the beef fillet from the refrigerator 30 minutes prior to cooking.
02 - Set the oven to 400°F (200°C).
03 - Pat the fillet dry with paper towels, rub all over with olive oil, then season generously with sea salt and black pepper.
04 - Heat an ovenproof skillet over high heat. Sear the beef fillet on all sides until browned, approximately 2 to 3 minutes per side.
05 - Add rosemary sprigs, unsalted butter, and crushed garlic to the skillet. Spoon melted butter over the fillet to enhance flavor.
06 - Transfer the skillet to the preheated oven and roast for 12 to 15 minutes for medium-rare (target internal temperature 125°F / 52°C) or until preferred doneness is achieved.
07 - Remove the fillet from the oven, transfer to a cutting board, and tent loosely with foil. Let rest for 10 minutes.
08 - Slice the fillet and sprinkle with chopped fresh parsley before serving.
# Expert Tips:
01 -
- A restaurant-quality dinner that comes together faster than you'd think, proving you don't need hours of fussing to impress.
- The sear-and-roast method locks in juices while building deep flavor, so every slice stays buttery and pink inside.
- Elegant enough for guests but honest enough for a quiet weeknight when you want to treat yourself right.
02 -
- Room temperature beef is the difference between uneven cooking and restaurant-quality results—this 30-minute step is where patience becomes precision.
- A meat thermometer removes all guesswork; 52°C feels low until you see it rise another few degrees during resting, landing you perfectly at medium-rare.
- The foaming butter baste in those final stovetop moments isn't optional flavor—it's the entire reason this crust tastes like it does.
03 -
- If you want to prepare ahead, season the fillet an hour or two before cooking—the salt actually helps the surface dry out, creating an even better crust.
- A meat thermometer is the only way to cook beef fillet confidently; internal temperature rises 3-5 degrees while resting, so pull it out 3-5 degrees before your target.
- Leftover beef fillet (if there is any) makes extraordinary sandwiches on good bread with a touch of horseradish cream the next day.