- 2 pounds fillet of beef, trimmed of fat and tied
- 2 tablespoons butter, at room temperature
- Kosher salt and black pepper to season
- French baguettes
- 4 ounces black truffle butter, at room temperature
- Parmesan cheese pieces shaved with vegetable peeler
- arugula lettuce for topping
Allow the beef to rest at room temperature for 1 hour.
In a VERY clean oven preheat the oven to 500 degrees F.
After resting for 1 hour pat the beef down dry with paper towel. Rub the truffle butter all over the beef with your hands. Season the beef on all sides with salt and pepper and tie with kitchen twine as shown.
Roasting is precise. If you want rare beef roast for 22 minutes with an internal temp of 120 and for medium rare for 25 minutes at an internal temp of 125 to 130. If medium plus with pink center is desired roast for 28 minutes with an ideal internal temp of 135-140. When desired temperature is reached remove the beef from the oven, cover it with aluminum foil, and allow it to rest at room temperature for 10 minutes.
Remove the strings and slice the fillet into ¼ inch slices. Spread the room temperature black truffle butter on the bread; add the sliced beef, season with salt and pepper. Top with arugula lettuce and shaved parmesan.
Prep & Cooking time (duration): 30
Meal type: dinner
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © Copyright andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.