Recipe from Long Way On A Little by Shannon Hayes
The filet is the tenderest cut on the animal and, as a whole roast, can make for a very elegant meal, especially when paired with Garlic-Chive Goat cheese. To figure serving size, allow for ½ pound of meat per person.
- 2 tablespoons coarse salt
- 1 tablespoon ground black pepper
- 2 tablespoons tallow (preferred), or lard or butter
- 1 tenderloin roast
- 1 batch Garlic-Chive Goat Cheese (below)
Preheat the oven to 200 F. Blot the roast dry, then sprinkle with salt and pepper. Heat a cast-iron skillet or other ovenproof frying pan over high heat. When you see smoke rising off the pan, grease it with the tallow, then add the tenderloin and sear it over high heat 4 minutes per side (total searing time will be 8 minutes)
Place the pain in the oven and roast for approximately 24 minutes per pound, or until a meat thermometer registers about 115 degrees. While some may prefer their beef more well-done, I feel that the delicate flavors of the tenderloin will be significantly more pronounced if the meat is kept very rare. Slice the roast and serve with the goat cheese sprinkled on top.
GARLIC CHIVE GOAT CHEESE
- 4 ounces goat cheese
- 1 teaspoons fine salt
- 3 tablespoons olive oil
- 1 teaspoon granulated garlic
- 2 tablespoons minced fresh chives or green onions
Place the goat cheese, 1 teaspoon salt, olive oil, granulated garlic, and chives in a small dish. Use a fork to smash it all together and thoroughly mix it.