This Herbed Beef Fillet is a sophisticated yet approachable main course that transforms a simple tenderloin into a restaurant-quality meal. The star of the dish is the vibrant herbed butter, infused with earthy dried tarragon, delicate chervil, and the bright acidity of dry white wine and vinegar. This compound butter bastes the meat as it grills, keeping the beef exceptionally juicy while imparting a rich, aromatic crust. Perfect for special occasions or a luxurious weeknight dinner, this recipe relies on high-quality ingredients and proper technique rather than complex steps. Serve it sliced against the grain for maximum tenderness, paired with roasted vegetables or mashed potatoes. It’s a timeless classic that balances savory richness with fresh herbal notes.
Herbed Beef Fillet
Description
This Herbed Beef Fillet is a sophisticated yet approachable main course that transforms a simple tenderloin into a restaurant-quality meal. The star of the dish is the vibrant herbed butter, infused with earthy dried tarragon, delicate chervil, and the bright acidity of dry white wine and vinegar. This compound butter bastes the meat as it grills, keeping the beef exceptionally juicy while imparting a rich, aromatic crust. Perfect for special occasions or a luxurious weeknight dinner, this recipe relies on high-quality ingredients and proper technique rather than complex steps. Serve it sliced against the grain for maximum tenderness, paired with roasted vegetables or mashed potatoes. It&# 226;ÂÂs a timeless classic that balances savory richness with fresh herbal notes.Ingredients
Directions
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Trim the beef fillet, folding under and tying the tail to create a roast of uniform thickness for even cooking.
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In a small saucepan, melt the butter over low heat.
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Stir in the dried tarragon, crushed chervil, and minced shallots or scallions.
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Cook the herb mixture over very low heat for 1 to 2 minutes to infuse the butter, being careful not to brown the herbs.
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Slowly stir in the dry white wine and white wine vinegar, heating gently to combine.
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Place the beef fillet on a tray and brush generously with the herbed butter sauce.
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Let the meat stand at room temperature for 1 hour, brushing with the sauce 2 or 3 more times to keep it moist and seasoned.
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Preheat your grill to medium-high heat, ensuring coals are hot but not flaming excessively.
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Remove the meat from the tray and pour any remaining sauce from the tray into the saucepan with the remaining butter mixture.
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Place the fillet on the grill and brown on all sides for about 10 minutes, watching carefully to prevent flare-ups.
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Move the meat to the cooler edge of the grill or cover the grill and adjust dampers to maintain a slow, steady heat.
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Grill for 15 to 20 minutes longer, or until the internal temperature reaches your desired doneness.
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Heat the remaining sauce in the saucepan at the edge of the grill until warm.
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Remove the fillet from the grill and let it rest for 10 minutes before slicing against the grain.
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Serve the sliced fillet drizzled with the warm herbed butter sauce.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 285.1kcal
- % Daily Value *
- Total Fat 28.1g44%
- Saturated Fat 16.8g85%
- Cholesterol 84.0mg29%
- Sodium 211.4mg9%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
