You are here: Home » Recipes » Roasted Filet of Beef with Tomato Tarragon Dressing Roasted Filet of Beef with Tomato Tarragon Dressing Recipe by Our Cookbook Collection Yield 6 servings A rich tarragon and tomato dressing is spooned over thick slices of perfected roasted beef tenderloin. PrintEmail Ingredients 2 2/3 pounds prime beef filet (in one piece, cut from the thick end) -- Sea salt and black pepper2 tablespoons olive oil -- Arugula leavesTomato Tarragon Dressing:6 -- ripe plum tomatoes5 tablespoons homemade ketchup2 tablespoons Worcestershire sauce1 tablespoon Dijon mustard -- Tabasco sauce -- Juice of 1 lemon2 tablespoons balsamic vinegar2 tablespoons extra-virgin olive oil2 -- shallots, peeled and minced -- Tarragon and Italian parsley, chopped Instructions To make the dressing, cut each tomato in half and squeeze out the seeds. Mince the flesh and place in a large bowl. Add the rest of the ingredients except for the herbs, and mix well. Season well with salt and pepper to taste. Cover with plastic wrap and chill for at least 20 minutes or until ready to serve. Heat the oven to 400F and preheat a roasting pan. Trim any fat or sinew from the filet of beef and season all over with salt and pepper. Heat a nonstick skillet with a little olive oil. When it is very hot, add the beef and sear from 1 1/2 to 2 minutes on each side until browned all over. Lightly oil the hot roasting pan. Transfer the beef to the roasting pan and place in the oven. Roast for 25 minutes for medium rare beef-it should feel a little springy when lightly pressed. Transfer the filet to a warm platter and let rest for 10 minutes. Serve the beef warm or at room temperature. Slice it thickly and overlap the slices on a serving platter. Pile the arugula into the center. Stir the chopped herbs into the tomato tarragon dressing and spoon over the beef. Accompany with new potatoes if you like. Reprinted with permission from Gordon Ramsay’s Healthy Appetite (Sterling Epicure, 2012).