Whole Filet of Beef

December 24, 2013 3

Whole Filet of Beef

I’ve always felt it’s easier to cook one big steak than 10 small ones – and that’s exactly what a whole tenderloin of beef is all about. Delicious flavor, amazing tenderness and rather impressive considering how simple it is to cook.

Sam the Cooking Guy


  • Prep Time: 15 minutes
  • Cook Time: PT15-20M
  • Yield: Makes about 10 servings



  • 1 whole filet of beef, 4 – 5 pounds
  • 6 cloves of garlic, minced
  • 1 Tablespoon each of Kosher salt and fresh ground pepper
  • 1 Tablespoon fresh rosemary, chopped
  • 1/4 - 1/3 cup olive oil

Horseradish Cream

  • 1/3 cup sour cream
  • 1-2 Tablespoons prepared horseradish
  • 2 Tablespoons parsley, chopped fine
  • Kosher salt & pepper to taste


  1. Remove filet from fridge about 45 minutes before cooking.
  2. Preheat oven to 450 degrees F.
  3. Clean and trim the filet, removing any silver skin or excess fat. Tie with cooking twine every couple inches to ensure even cooking.
  4. Combine the garlic, salt, pepper and rosemary with olive oil to make a thick paste and rub paste mixture over tenderloin.
  5. Heat a large roasting pan well and sear filet on all sides to brown.
  6. Put roasting pan with filet in oven and cook until it’s where you want it – I want a beautiful medium rare, so look for your thermometer to read about 125 degrees – it will continue to increase cooking while it rests.
  7. Remove and let rest 20 minutes before carving.
  8. Meanwhile, combine sour cream, horseradish, parsley, salt & pepper and mix well and set aside for serving.
  9. Serve with horseradish cream.

Comments (3)

  1. I like this recipe. I just have to muster up enough courage to try it.
    RoseMary !
    No! I have not said this before!

    - RoseMary E Rosi
    1. LOL RoseMary! Give it a try- I’m sure you won’t be disappointed. Stick to our recipe and you’ll be golden! :)

      - Above & Beyond
  2. I like this recipe. I just have to muster up enough courage to try it.
    RoseMary !

    - RoseMary E Rosi

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