Slow-Roasted Filet of Beef and Basil Parmesan Mayon

Name: Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds); 3 tablespoons good olive oil; 4 teaspoons kosher salt; 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; 1/2 cup freshly grated Parmesan cheese; 1 tablespoon Dijon mustard; 1/2 cup chopped fresh basil leaves, lightly packed; 1/2 teaspoon minced garlic; Kosher salt and freshly ground black pepper; 1 cup vegetable oil, at room temperature; 1/2 cup good olive oil, at room temperature

Servings: persons

1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
3 tablespoons good olive oil
4 teaspoons kosher salt
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
1/2 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
Kosher salt and freshly ground black pepper
1 cup vegetable oil, at room temperature
1/2 cup good olive oil, at room temperature

1
Preheat the oven to 275 degrees.
2
Use an oven thermometer to be sure your oven temperature is accurate.
3
Place the filet on a sheet pan and pat it dry (all over) with paper towels.
4
Brush the filet all over with the oil, reserving about half a tablespoon.
5
Sprinkle it all over with the salt and pepper (it will seem like a lot but believe me, it makes a difference).
6
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.
7
Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare.
8
Cover the filet with aluminum foil and allow to rest for 20 minutes.
9
Slice thickly and serve warm or at room temperature with Basil Parmesan Mayonnaise.
10
Place 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.
11
Process for 20 seconds, until smooth.
12
Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup.
13
With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion.
14
Taste for seasonings -- the mayonnaise is a sauce so it should be highly seasoned.
15
Store in the refrigerator until ready to use; it will keep for up to a week.

1097

kcal

Calories

115

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds), 3 tablespoons good olive oil, 4 teaspoons kosher salt, 2 teaspoons coarsely ground black pepper, and more.

Yes, Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions