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How To Cook Fillet of Beef

Updated July 20, 2017

Beef tenderloin is considered by many to be the best cut of beef. The fillet, which is the roast cut from the centre of the tenderloin, is the most tender of all. Always serve tenderloin with a pink centre. Over-cooking a fillet of beef will result in dry, tasteless beef.

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  1. Cut 4 lengths of butcher's twine about 12 inches long. Lay the twine sections about 1 inch apart horizontally in front of you on a cutting board. Lay the fillet roast lengthwise across the twine so that the thin end of the roast is nearest to you.

  2. Tie the roast across the middle with the centre section of twine. Do not tie so tightly that you're cutting into the meat, just tie it to hold it together. Continue tying the twine until your roast is neatly tied and less floppy to handle.

  3. Add salt and pepper your fillet roast. Preheat your oven to 200 degrees C.

  4. Heat the butter and canola in your skillet over high heat. When the fats have melted and look like they're about to begin smoking, add your beef and let it sear on one side for about 2 minutes before turning. Turn the beef and continue searing on each side until the roast is brown all the way around.

  5. Transfer your fillet to a roasting pan and turn off the hob. Add any pan juices to the roasting pan, then place it into the oven.

  6. Bake your roast at 200 degrees C for about 10 minutes, then check internal temperature with the thermometer. Place the thermometer into the centre of the roast and allow it to come to rest at a temperature. Remove the roast from the oven when it reaches 60 degrees C.

  7. Let your fillet roast sit for 10 minutes prior to carving, then slice into desired thickness and serve.

  8. Tip

    Always let beef sit for 10 minutes prior to slicing to allow the juices to redistribute.


    Never overcook beef tenderloin or serve it more than medium as it becomes dry and tasteless.

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Things You'll Need

  • 1 (2 to 3lb.) beef fillet roast from the tenderloin
  • Butcher's twine
  • 1 tbsp canola
  • 1 tbsp unsalted butter
  • Salt and pepper
  • Meat thermometer
  • Heavy bottom skillet or cast iron skillet
  • Tongs
  • Oven-safe roasting pan

About the Author

J.K. Allen holds an Honours Bachelor of Arts in English Literature from the University of Toronto and is a professional writer who has been published in a variety of media including print and online. Her secondary love of all things food led to a career as a chef, but now she's back to writing full time as a freelance author.

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