This delicious Barefoot Contessa Slow-roasted Filet Of Beef With Basil Parmesan Mayonnaise is tender and juicy, perfect for a special occasion. Paired with a creamy basil Parmesan mayonnaise, it offers a delightful blend of flavors. The recipe is flexible, allowing you to use common herbs like rosemary or thyme if tarragon isn’t available. A key feature is the slow-roasting technique, ensuring evenly cooked, succulent meat.
Ingredients Needed
For the Fillet of Beef
- 1 whole fillet of beef tenderloin, trimmed and tied (2 kg / 4½ lbs)
- 3 tbsp olive oil
- 4 tsp kosher salt
- 2 tsp coarsely ground black pepper
- 10 to 15 sprigs fresh tarragon
For the Basil Parmesan Mayonnaise (Makes about 2 cups)
- 2 large egg yolks, at room temperature
- 3 tbsp freshly squeezed lemon juice
- 50g (½ cup) freshly grated Parmesan cheese
- 1 tbsp Dijon mustard
- 15g (½ cup) chopped fresh basil, lightly packed
- ½ tsp minced garlic
- 1 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 240ml (1 cup) vegetable oil, at room temperature
- 120ml (½ cup) olive oil, at room temperature
How To Make Slow-roasted Filet Of Beef With Basil Parmesan Mayonnaise
- Preheat the oven to 135°C (275°F). Use an oven thermometer to ensure accuracy.
- Prepare the fillet by placing it on a baking tray and patting it dry with paper towels.
- Season the fillet by brushing it all over with 2½ tbsp of olive oil, then sprinkling it evenly with salt and pepper.
- Add the tarragon by arranging the sprigs around the beef and tying them in 4 or 5 places with kitchen string. Brush the tarragon with the remaining ½ tbsp of olive oil.
- Roast the fillet for 1¼ to 1½ hours, until the internal temperature reaches 52°C (125°F) for rare or 57°C (135°F) for medium-rare. Insert a thermometer horizontally through the end for accuracy.
- Rest the beef by covering it with foil and letting it sit for 20 minutes before slicing.
- Make the mayonnaise by placing egg yolks, lemon juice, Parmesan, mustard, basil, garlic, salt, and pepper in a food processor. Blend for 20 seconds until smooth.
- Emulsify the oil by slowly pouring in the vegetable and olive oil while the processor runs, creating a thick mayonnaise.
- Taste and adjust seasoning if needed, then refrigerate until ready to use. It keeps for up to a week.
- Serve by slicing the beef thickly and serving warm or at room temperature with the basil Parmesan mayonnaise.
Recipe Tips
- Ensure Accurate Oven Temperature: Use an oven thermometer to confirm your oven is at the correct temperature, as precise heat is crucial for perfect roasting.
- Properly Tie the Fillet: Tying the beef ensures even cooking and maintains its shape during roasting.
- Use a Meat Thermometer: To achieve your desired doneness, check the internal temperature by inserting a meat thermometer horizontally through the end of the fillet.
- Rest Before Slicing: After roasting, let the beef rest covered with foil for 20 minutes. This allows the juices to redistribute, resulting in moist and flavorful slices.
- Prepare Mayonnaise in Advance: Making the basil Parmesan mayonnaise ahead of time enhances its flavor and saves you time during meal preparation.
How To Store & Reheat Leftovers
- Refrigerate: Wrap leftover slow-roasted filet of beef with basil parmesan mayonnaise tightly in cling film and store it in the fridge for up to 3 days.
- Reheating: Reheat leftover slow-roasted filet of beef with basil parmesan mayonnaise slices in a low oven (120°C/250°F) for 10-15 minutes or serve cold in sandwiches and salads.
Nutrition Facts
Serving Size: 1 serving
- Calories: 1099 kcal
- Total Fat: 96 g
- Cholesterol: 330 mg
- Sodium: 2000 mg
- Potassium: 1000 mg
- Total Carbohydrate: 2 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 55 g
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Barefoot Contessa Slow-roasted Filet Of Beef With Basil Parmesan Mayonnaise
Description
This delicious Barefoot Contessa Slow-roasted Filet Of Beef With Basil Parmesan Mayonnaise is tender and juicy, perfect for a special occasion. Paired with a creamy basil Parmesan mayonnaise, it offers a delightful blend of flavors. The recipe is flexible, allowing you to use common herbs like rosemary or thyme if tarragon isn’t available. A key feature is the slow-roasting technique, ensuring evenly cooked, succulent meat.
Ingredients
For the Fillet of Beef
For the Basil Parmesan Mayonnaise (Makes about 2 cups)
Instructions
- Preheat the oven to 135°C (275°F). Use an oven thermometer to ensure accuracy.
- Prepare the fillet by placing it on a baking tray and patting it dry with paper towels.
- Season the fillet by brushing it all over with 2½ tbsp of olive oil, then sprinkling it evenly with salt and pepper.
- Add the tarragon by arranging the sprigs around the beef and tying them in 4 or 5 places with kitchen string. Brush the tarragon with the remaining ½ tbsp of olive oil.
- Roast the fillet for 1¼ to 1½ hours, until the internal temperature reaches 52°C (125°F) for rare or 57°C (135°F) for medium-rare. Insert a thermometer horizontally through the end for accuracy.
- Rest the beef by covering it with foil and letting it sit for 20 minutes before slicing.
- Make the mayonnaise by placing egg yolks, lemon juice, Parmesan, mustard, basil, garlic, salt, and pepper in a food processor. Blend for 20 seconds until smooth.
- Emulsify the oil by slowly pouring in the vegetable and olive oil while the processor runs, creating a thick mayonnaise.
- Taste and adjust seasoning if needed, then refrigerate until ready to use. It keeps for up to a week.
- Serve by slicing the beef thickly and serving warm or at room temperature with the basil Parmesan mayonnaise.
Barefoot Contessa Slow-roasted Filet Of Beef With Basil Parmesan Mayonnaise