Hillside Farm’s Filet

Every now and then, I love to surprise my family with a fancy, special meal! This filet is incredibly simple to make but tastes straight out of a five-star steak house. Leftovers are never a guarantee with this recipe, but if you do have some, slice the fillet thin and serve on good French bread for an “out of this world” steak sandwich.

1 whole fillet of beef (4 to 5 lbs.), trimmed and tied 

4 tablespoons salted butter at room temperature 

1 tablespoon kosher salt

1 1⁄2 tablespoons coarsely ground black pepper

Step 1: Place the fillet on your counter until it reaches room temperature and preheat the oven to 500°F.

Step 2: Place the fillet on a baking sheet and pat the outside dry with a paper towel. (I tie up the narrow end of the fillet with twine.)

Step 3: Spread on the butter. (I like to use my hands for this step!) 

Step 4: Sprinkle evenly with salt and pepper.

Step 5: Roast in the oven for exactly 25 minutes for medium-rare or 30 minutes for medium.

Step 6: Remove the beef from the oven, place on grill on medium-high heat for one to two minutes on each side. Cover it tightly with Aluminum foil, and allow it to rest at room temperature for 20 minutes before slicing.

*Remember to cut against the grain of the meat. It keeps the meat juices inside rather than running out onto your cutting board.

RUTH’S PRO-TIP

I love to add even more richness, so I pour a quarter cup of melted butter on top of the beef before slicing.