Rosemary Beef Fillet
Share This Page

  • 1 3.5 pound McGinnis Sister whole beef fillet, trimmed and tied at room temperature
  • 4 teaspoons kosker salt
  • 1 teaspoon black pepper
  • 2 garlic cloves, finely chopped
  • 6 (3 to 4 inch) fresh rosemary sprigs
  • 3 tablespoons extra virgin olive oil
  • Accompaniement: Coarse grain or Dijon mustard
Put oven rack in middle position and preheat oven to 350°F. Heat oil in a flameproof heavy roasting pan over high heat until hot, but not smoking, then brown tenderloin on all sides (but not on ends), about 10 minutes total.
Transfer pan to oven and roast until thermometer inserted diagonally 2 inches into center of meat registers 120F, 25 to 30 minutes.
Transfer beef to cutting board and let stand 15 minutes. Temperature of meat will rise to about 130F. Discard string and rosemary sprigs before slicing. Serve with a course grain or Dijon mustard.

Enjoy this collection of our family’s favorite tried and true recipes.

View More Recipes
Our Favorite Customers enjoy benefits such as e-mailed weekly specials, newsletters, recipes and more.

Become A Favorite Customer