Whole Rack Of Bone-in Filet Recipe

Remove the whole rack of bone-in filet from the refrigerator 1 hour before cooking to bring it to near room temperature; pat dry thoroughly with paper towels.

Preheat oven to 425°F (220°C). Set a rack in a roasting pan that will hold the rack elevated slightly so air circulates under the bones.

Generously season the entire surface of the beef with the kosher salt, freshly ground black pepper, and garlic powder, rubbing the seasoning into the meat so it adheres evenly. If bones are exposed, season them lightly as well.

Heat a large heavy skillet or cast-iron pan over high heat until very hot (just starting to smoke). Add the neutral oil and swirl to coat.

Place the rack fat-side down/seared surface down and sear without moving for 2–3 minutes until a deep brown crust forms. Using tongs, sear the opposite sides (top, ends, and bones-facing side) for 1–2 minutes each so the entire exterior has a good brown crust. Total searing time about 6–8 minutes.

If your pan is ovenproof, transfer the pan directly to the preheated oven. If not, transfer the seared rack to the prepared roasting pan and add a tablespoon of oil to the pan to prevent sticking.

Roast in the oven until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reads 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare. For a whole bone-in filet of 3–4 pounds expect 18–30 minutes depending on thickness. Start checking at 15 minutes.

When the desired internal temperature is reached, remove the rack from the oven and transfer to a cutting board. Tent loosely with foil and allow to rest 15–20 minutes; carryover heat will raise internal temp ~5–8°F.

While the roast rests, combine softened unsalted butter, chopped thyme, chopped rosemary, parsley, lemon zest, coarse black pepper, and salt in a small bowl. Mix until smooth and evenly combined. Taste and adjust seasoning.

Spoon or smear the herb butter over the top of the warm rack in an even layer. The butter will melt over the meat, creating a glossy flavored finish. For presentation, form butter into a log on plastic wrap, chill briefly, and slice rounds to place atop individual slices if preferred.

If you want a pan sauce, return the searing pan to medium heat (use same pan to capture fond). Add the minced shallot and sauté 1 minute until softened.

Deglaze with the red wine, scraping up browned bits with a wooden spoon. Reduce by about half over medium-high heat (4–6 minutes).

Add beef stock and the thyme sprig, and simmer until sauce coats the back of a spoon, about 6–8 minutes. Remove thyme sprig.

Off the heat, swirl in cold cubed butter a piece at a time to thicken and enrich the sauce. Season to taste with salt and pepper. Spoon sauce alongside sliced meat when serving.

After the rack has rested and been topped with herb butter, use a sharp slicing knife to cut between the bones into individual bone-in filet chops (portion size typically 6–8 oz per bone depending on overall size).

Arrange bone-in filets on a warmed platter, spoon optional pan sauce over or alongside, and serve immediately.