Filet of Beef

Another Christmas Eve tradition is Filet of Beef or Steaks and Seafood, aka Surf and Turf.  This year, once again, I used Ina Garten's recipe which always turns out perfect.  Trust the time, she's right!  I served this with Twice Baked Potato Casserole (recipe to follow) and steamed and buttered Haricots Verts.  

1 whole filet of beef (4 - 5 pounds), ours was 4 pounds, trimmed and tied.
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper

Preheat the oven to 500 degrees.  Let the beef sit out for about 45 minutes so it comes to almost room temperature.

Place the beef on a baking sheet and pat the outside dry with a paper towel.  Spread the butter on with your hands.  Sprinkle evenly with the salt and pepper.  Road in Thanks oven for EXACTLY 22 minutes for rare and 25 minutes for medium-rare.  

Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes.  Remove the strings and slice the filet thickly.  

Serve with horseradish sauce, if desired.   (Recipe to follow)