Beef Tenderloin Roast (Filet de Bœuf)

Ingredients

• 1200 gBeef tenderloin
• 100 gBacon
• 10 mlOlive oil
• 30 gButter
• 10 gSalt
• 2 gPepper
• 5 gkuchengarn

Instructions

1. 1

   Prepare

   • Pat the beef tenderloin dry and carefully trim off the silver skin.
   • Tie the loin with kitchen twine every 3–4 cm to keep an even shape during roasting.
   • Preheat the oven to 220 °C (430 °F).
2. 2

   Barding and seasoning

   • Wrap the fillet with bacon slices (or thin beef fat) and secure with the string (barding).
   • Season evenly with salt and freshly ground pepper and rub lightly with olive oil.
3. 3

   Sear and roast

   • Heat a pan until very hot and sear the fillet on all sides until well browned.
   • Optional: baste with butter for extra flavour.
   • Transfer to the preheated oven and roast for 12–15 minutes per kilogram for rare (for a 1.2 kg fillet roast about 14–18 minutes). On a spit roast allow approx. 18 minutes per kilogram.
   • Target internal temperatures: 50–55 °C (rare/medium-rare), 55–60 °C (medium).
4. 4

   Rest and serve

   • Remove the fillet from the oven and let it rest for 10–15 minutes loosely covered with foil.
   • Remove the twine, slice and serve immediately.