Butterflied Filet of Beef with Herbs
Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It’s an elegant but simple way to feed a crowd.
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Butterflied Filet of Beef with Herbs
Recipe by Silvia Baldini — This is the most tender of all cuts of beef but it is less flavorful than those coming from a muscles of animals. I like to unroll the cylinder of the fillet by butterflying it with a sharp knife until I obtain a rectangular shape of even thickness. I cover the surface after a good seasoning with chopped herbs, or chopped bacon, mushrooms, caramelized onions or shallots and cheese, roasted peppers or truffles. I roll up the filet and tie it with kitchen rope then after a good browning on the stove, I finish the filet in a hot oven. It’s an elegant but simple way to feed a crowd.
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 20/25minutes |
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Ingredients
- 1pounds center cut beef filet, trimmed
- salt and pepper
- 6 to 8tablespoons chopped herbs
- 1tablespoon vegetable oil
Instructions
- Open and butterfly the filet. Use a sharp-boning knife and cut the beef starting from the center using the tip of the knife and gently unrolling while cutting. Maintain at least a 3/4 of an inch thickness. Flatten in to a regular rectangle.
- Preheat the oven at 350 degrees F. Season with salt and pepper and cover the surface with the chopped herbs, or what ever you are using. Roll the beef tight and tie with kitchen string in even sections. Season the outside.
- Heat a pan with vegetable oil. Sear the meat on all sides until browned. Roll it over every minute with a pair of tongs. Transfer the fillet to a hot oven and cook for 20-25 minutes for medium rare to medium. Rest the meat outside the oven for at least 10 minutes, untie and slice before serving.