Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise Recipe

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.

No additional tips available.

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

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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.

Slow-Roasted Filet of Beef and Basil Parmesan Mayonnaise

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