Filet Vampyre



8 to 10 servings



5 lbs. beef tenderloin, fat and silver
2 tbsp. olive oil
2 tsp. salt
2 tbsp. freshly ground pepper


Heat oven to 425°F. Brush beef with olive oil, sprinkle with salt and pepper. Press so salt and pepper adhere to the meat. Place beef on a rack in a roasting pan. Tuck tail end under to ensure tenderloin roasts more evenly. Roast about 45 minutes or until a meat thermometer registers 125°F. (Meat will range from medium rare to medium in different parts of the roast.)

Author's Comments

This is the choicest, most tender cut of beef. It will become dry if cooked too long.

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