Adapted from Joy of Cooking
10 to 12 servings
If roasted less than a whole tenderloin, buy a piece from the butt, or thicker, end. The roasting time will be about the same as for a whole tenderloin. Be sure to use a shallow roasting pan just big enough for the filet.
Position a rack in the center of the oven. Preheat the oven to 425 degrees F. lightly oil a roasting pan.
- 1 filet of beef (about 5 pounds) well trimmed and tied
Mix together and rub entire surface with:
- 2 tablespoons olive oil or softened butter
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 tablespoon ground porcini powder
Place the tenderloin in the roasting pan and roast until an instant-read thermometer inserted in the thickest part reads 120 degrees F for rare, 125 to 130 degrees F for medium-rare, or 125 to 140 degrees F for medium — 25-45 minutes. The temperature will continue to rise 5 to 10 degrees out of the oven. Cover the roast loosely with aluminum foil and let stand for 15 to 20 minutes. Remove the strings and cut the tenderloin into 1/2-inch slices.