Roast Fillet of Beef


Roast Fillet of Beef


  • 2–3½ lbs. beef tenderloin
  • 1½ tsp salt
  • ¼ tsp pepper
  • ¼ lb. bacon or salt pork


  1. Place meat on rack in open roasting pan. Sprinkle with salt, pepper; lay bacon or salt pork strips over meat. Roast in moderate oven at 325°F.

  2. Rare: 22 minutes per pound. Medium: 25 minutes per pound. Because of lack of fat through this cut of meat, it is not advisable to roast it to a well done stage.

  3. Do not add water, do not cover, do not baste during roasting period.

Want more recipes like this? Subscribe to The Sunday Supper newsletter.

  • This field is for validation purposes and should be left unchanged.

There are no comments yet