Smokr's Oven Cooked Whole Beef Fillet
If you're having company for the holidays or any other time and you don't want to cook individual fillets, worry with different temps, this is your recipe. Everyone that I prepared this for has asked me for the recipe. It's "magnifico" every time...
The great thing about this cooking method is that it produces some cuts that are a nice med-rare and some that will be a full medium. Something for everyone's preference.
And most importantly, I like a Pinot Noir with structure and complexity with my fillet. Try Belle Glos (Clark & Telephone) Cheers...
1 Tbspkosher salt
1 1/2 tsponion powder
1 1/2 tspgarlic powder
1 1/2 tspblack pepper, fine ground
1 tspred pepper, ground
1/2 tspcumin, ground
1/2 tspnutmeg, ground
6 lbbeef filet, whole trimmed
How to Make Smokr's Oven Cooked Whole Beef Fillet
- Apply a light coat of EVOO (Extra Virgin Olive Oil) over the entire fillet.
- Mix all ingredients in a mixing bowl. After you've applied the EVOO, sprinkle the rub mixture (ingredients) over all the fillet. Let it stand @ room temp for a minimum of one hour. If you've had the fillet in the refrigerator, let stand for 2 hours before cooking.
- I use a 9 x 13 non-stick baking pan and a rack (see photo). DO NOT place the fillet directly in the pan. I also place a thermometer into the fillet on the smaller end.
- Pre-Heat the oven to 425 degrees. Cook fillet for 15 minutes @ 425. After that 15 minutes, turn the oven down to 350 degrees and cook for an additional 30 - 40 minutes. When my thermometer reads 130 degrees, I'll take it out of the oven and cut into the fillet on both ends to check the "doneness." If it's like you like it, remove from oven or cook for another 10 - 15 minutes for a more done fillet.