Fillet of Beef

Fillet of Beef
Staff Writer
Audrey Finnegan

Fillet of Beef

This the perfect dinner party entrée because it's easy to do ahead of time, is served at room temperature, and if you're making it during the summer, you're lucky to have a chance to take part in one of our favorite activities for warm weather — grilling. I like to serve it with a side of horseradish sauce, but it tastes delicious all on its own because of the flavorful seasoning blend that serves as a dry rub. Want to know a little secret? Premade spice blends, such as McCormick's Montreal Seasoning, work perfectly for the rub if you don't have all of the individual seasonings on hand.

15
Servings
141
Calories Per Serving
Deliver Ingredients

Ingredients

  • 5 Pounds fillet of beef, trimmed and tied
  • 1/2 Cup olive oil
  • 1 Tablespoon salt
  • 1 Tablespoon pepper
  • 1 Tablespoon granulated garlic
  • 1 Tablespoon granulated onion
  • 1 Teaspoon red pepper flakes
  • 1 Teaspoon dill seed
  • 1/2 Teaspoon paprika
  • 1/2 Teaspoon cayenne

Directions

Preheat oven to 425 degrees.

Place fillet in a roasting pan and rub the olive oil all over it. Combine the rest of the ingredients in a small bowl and stir well. Spread the spice mixture evenly all over the fillet, turning it over to make sure every surface is coated.  Bake the fillet in the oven for 10 minutes, then reduce the heat to 350 degrees and bake for 10 minutes more.

Heat an outdoor grill to medium-high. After the fillet has been cooking in the oven for 20 minutes, remove from the roasting pan, reserving the juices, and finish on the grill, about 10 minutes more for medium rare. Let the fillet rest for at least 10 minutes after grilling. Slice the fillet against the grain into ½ inch slices, reserving the juices from slicing. Serve on a platter with the juices poured on top.

Nutritional Facts

Total Fat
7g
10%
Sugar
1g
1%
Saturated Fat
6g
25%
Carbohydrate, by difference
21g
16%
Protein
1g
2%
Vitamin A, RAE
54µg
8%
Vitamin C, total ascorbic acid
6mg
8%
Calcium, Ca
21mg
2%
Fiber, total dietary
2g
8%
Folate, total
6µg
2%
Magnesium, Mg
13mg
4%
Niacin
1mg
7%
Phosphorus, P
24mg
3%
Sodium, Na
19mg
1%
Water
133g
5%

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.