Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise
December 21, 2016
This Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise is very easy to prepare and will impress your dinner guests. The Basil Parmesan Mayo makes it.
- Prep: 20 mins
- Cook: 1 hr 30 mins
- Yields: 6 - 8 Servings
Ingredients
1 whole filet of beef tenderloin, trimmed and tied (4½ pounds)
2 teaspoons coarsely ground black pepper
10 to 15 branches fresh tarragon
Basil Parmesan Mayonnaise, for serving, recipe follows
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
½ cup freshly grated Parmesan cheese
½ cup chopped fresh basil leaves, lightly packed
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
½ cup good olive oil, at room temperature
Basil Parmesan Mayonnaise
2 very fresh extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
½ cup freshly & finely grated Parmesan cheese
½ cup chopped fresh basil leaves, lightly packed
Kosher salt and freshly ground black pepper
Directions
1Preheat the oven to 275° F. Use an oven thermometer to be sure your oven temperature is accurate.
2Place the filet on a sheet pan and pat it dry (all over) with paper towels. Brush the filet all over with the oil, reserving about half a tablespoon. Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference). Place the tarragon branches around the beef, tying them in 4 or 5 places with kitchen twine to keep them in place, and then brush the tarragon with the reserved oil.
3Roast the filet of beef for 1¼ to 1½ hours, until the temperature registers 125° F in the center for rare and 135° F for medium-rare. Cover the filet with aluminum foil and allow to rest for 20 minutes. Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
Basil Parmesan Mayonnaise
1Place the egg yolks, lemon juice, Parmesan, mustard, basil, garlic, 1 tablespoon salt, and 1 teaspoon pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth.
2Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week.
Please Note
1Consuming raw eggs may increase your risk of foodborne illness, use very fresh eggs for the sauce.
Recipe from Barefoot Contessa Foolproof: Recipes You Can Trust, 2012 by Ina Garten
barbara barna abel
December 21, 2016
i love this recipe!!!