Oven-Roasted Beef Fillet

Recipe for perfect beef fillet, pink and juicy - cooked in the oven.

Course Main course

Cuisine Danish

Nøgleord Beef fillet

Total Time 45

Servings people

Calories 434kcal

Trim the fillet of any sinew and silverskin, and season with salt and freshly ground pepper.
Melt the butter in a frying pan together with the oil, and add a few stalks of fresh herbs and the garlic.
Let the butter foam up properly.
Sear the fillet well on all sides - it should have a good browned crust.
If your pan is ovenproof, you can leave the fillet in the pan - otherwise transfer it to an ovenproof dish and pour the fat and herbs over it.
Insert a meat thermometer into the fillet. Do this at the thickest part, and push it in from the side, so you do not end up with a hole running through half of the fillet.
Place the fillet in a preheated conventional oven (top and bottom heat) at 160°C, and cook until it reaches a core temperature of approx. 53°C.
Let it rest on a chopping board for approx. 15 minutes before carving. At this temperature the fillet will be beautifully pink and really juicy.
If you prefer it more well done, you can cook the fillet to a core temperature of approx. 56°C and let it rest for approx. 15 minutes.
Carve the fillet into slices and serve as you like.