Garlic Studded Roasted Filet
Ingredients
1 filet of beef (about 5 pounds), well trimmed and tied
2 tablespoon olive oil
Salt and freshly ground black pepper
3-4 cloves garlic, thinly sliced
Instructions
1. Position a rack in the center of the oven. Preheat the oven to 425*F. Lightly oil a roasting pan.
2. Pat filet dry. Slide a small knife into the filet, creating holes about 1-inch apart all over the meat. Insert a piece of garlic into each hole. Mix together oil, salt and pepper and rub over the entire surface of the meat.
3. Place the tenderloin in a shallow roasting pan and roast until an instant-read thermometer inserted in the thickest part of the roast reads 120*F for rare, 125* to 130*F for medium-rare, or 135* to 140*F for medium, 25 to 45 minutes (the temperature will continue to rise 5* to 10* out of the oven). Cover the roast loosely with aluminum foil and let stand for 15 to 20 minutes. Remove the strings and cut the tenderloin into 1⁄2-inch slices.
Comments
This is a modified version of the filet roast I posted a few weeks ago. As you can see from the picture, I didn’t slice the garlic thinly enough so it didn’t soften as much as it should have during the cooking process, although Art still happily ate all of it on his plate! With garlic that is thinner, it will soften nicely and mellow in flavor. Even with my too-thick garlic, the meat had a fantastic garlic flavor throughout.
Person - Gwen