Roast Fillet of Beef (Beef Tenderloin)
|Beef fillet||1⁄2 Pound, larded (If not larded, lay strips of fat bacon or salt pork over the top)|
|Mushroom caps||1⁄2 Cup (8 tbs) (for serving)|
Fillet is the most delicately tender beef and the most costly, in this case bought in a solid piece for oven roasting.
Have the butcher lard the meat, or lay strips of fat bacon or salt pork over the top.
Place in shallow pan, uncovered, and roast at 450Ã‚Â°F.
Allow about 30 minutes for rare, 40 for medium rare, 50 for well done.
Serve on hot platter, garnished with sauteed mushroom caps.
Note: To be sure of the doneness you prefer, use a meat thermometer.
Serving size: Complete recipe
Calories 581 Calories from Fat 372
% Daily Value*
Total Fat 41 g63.4%
Saturated Fat 16.6 g83.1%
Trans Fat 0 g
Cholesterol 149.7 mg49.9%
Sodium 356.8 mg14.9%
Total Carbohydrates 2 g0.7%
Dietary Fiber 2.1 g8.5%
Sugars 0 g
Protein 47 g93.2%
Vitamin A Vitamin C
Calcium 5.2% Iron 17.9%
*Based on a 2000 Calorie diet