Things You'll Need

Instructions

1

Flavor the fillet, as desired. Brines, glazes, dry rubs, and marinades are options. Include oil in marinades and let the meat marinate for one to two hours before cooking. Apply dry rubs the night before cooking. Baste the fillet in oil before massaging on a dry rub. Soak fillets in brine for up to eight hours. Apply glazes before, throughout and after roasting.
2

Remove the fillet from the refrigerator 30 minutes prior to roasting.
3

Prepare a sauce to drizzle on the meat, once it is completed. Everything from spicy, chili to sweet, fruit sauces are appropriate. Use a sauce that complements the seasoning, if using a dry rub or brine.
4

Prepare a roasting pan or cast-iron skillet by either coating it with oil, pouring in a pool of marinade or of chicken broth with wine or fruit juice, or creating a bed of roasting vegetables and herbs. Set the fillet in the center.
5

Stick a meat thermometer in to the thickest part of the fillet and place the pan or skillet in the oven. Remove the fillet from the oven when the thermometer reads 145 degrees F and leave it to sit for five to 10 minutes. A 1 lb. fillet will take approximately 30 minutes to roast.
6

Slice the meat into 1-inch slices. When cutting into the fillet, the meat should still be slightly pink. Drizzle the meat with pan drippings or sauce.