Filet Mignon Roast Recipes

Steps:

• On a cutting board, pat the filet mignon dry with paper towels and let sit at room temperature for 20-30 minutes.
• Preheat the oven to 450˚F (230˚C).
• Generously season all sides of the filet mignon with salt and pepper.
• Heat a medium, oven-safe stainless steel or cast iron skillet over high heat for 5 minutes. Add the grapeseed oil.
• Once the oil beings to smoke, add the filet mignon to the pan. Cook without moving for 2-3 minutes, until a crust has formed.
• Use tongs to flip the steak over, then add the butter, rosemary, and garlic to the pan.
• Tilt the pan and spoon the butter continuously over the steak for 2-3 minutes.
• Transfer the pan to the oven for 7 minutes for a medium rare steak.
• Transfer the steak to a cutting board and let rest for at least 10 minutes before slicing.
• Enjoy!

Steps:

• Preheat oven to 425°. Place roast on a rack in a shallow roasting pan. In a small bowl, mix the oil, garlic, salt and pepper; rub over roast., Roast until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 45-65 minutes. Remove from oven; tent with foil. Let stand 15 minutes before slicing.

Steps:

• Preheat the oven to 425 degrees F.
• Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving.
• Preheat the oven to 500 degrees F.
• Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.

Steps:

• Preheat oven to 500 degrees.
• Let steaks warm to room temperature and rub with water on each side. Apply kosher salt, garlic salt, meat tenderizer, and fresh ground pepper liberally. Sprinkle paprika and parsley on each side for color/garnish.
• Warm olive oil in a grill pan, frying pan, or skillet over medium high heat and add filets while pan is warming. As steaks begin to sizzle, adjust temperature to high heat, gently lift the steaks to prevent sticking and apply pressure to ensure steaks are browning. Repeat process and adjust heat as necessary until steaks are brown (roughly 2 to 3 minutes on each side).
• Upon browning both sides, place steak in an oven safe pan or skillet and roast using the following temperature guidelines (which vary depending upon the thickness of the meat) - rotate halfway through cooking:.
• Rare - 4 to 6 minutes (130 to 140 degrees internal temperature).
• Medium Rare - 6 to 8 minutes (140 to 150 degrees internal temperature).
• Medium - 8 to 10 minutes (150 to 160 degrees internal temperature).
• Use a foil tent as necessary to keep steaks warm until serving. Remember they will continue to cook as they are removed from the heat. I prefer to serve with mashed potatoes and stir fried green beans or sauteed mushrooms.
• The following guidelines help to determine steak temperature without cutting into the steak and ruining the presentation according to Big Oven: very rare feels soft and squishy, rare is soft to the touch, medium-rare yields gently to the touch, while medium yields only slightly to the touch and is beginning to firm up, and medium-well is firm to the touch.
• Safety note per Big Oven: "Doneness" is an issue of personal preference. However, it is recommended that beef be cooked to medium-rare doneness, the internal temperature should reach 145 degrees F to ensure that harmful bacteria have been destroyed. A thick cut of beef that has been cooked to an internal temperature of 140 degrees F, may be removed from the oven, loosely covered, and allowed to rest a few minutes. The temperature will continue to rise about 5 degrees F, reaching proper doneness.

Steps:

• We rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
• Here is the way our family does it. There are other methods of seasoning and roasting but we are always satisfied with the results this way.
• Try to buy a whole fillet that is already "peeled " ( trimmed of silverskin, fat etc. ) or if you prefer you can buy untrimmed and do it yourself.
• The whole filet has a taped part ( called the tail ) and when you roast, tuck this part under so you can have a more even piece of meat for roasting.
• If the whole filet is too large to fit your roasting pan you may cut the filet in half and roast the two parts in the pan together.
• Make sure the meat comes to room temperature prior to roasting for even roasting which also helps with tenderness.
• Rub oil ( we prefer olive ) over the filet and then rub in seasonings such as salt , pepper, paprika, crushed garlic etc. The Montreal Steak Seasoning is a nice choice ( available in the seasoning or meat sections of supermarkets ) .
• Or other people prefer to coat the filet with Dijon mustard and then roll the filet in finely crushed black or colored peppercorns prior to roasting.
• Both ways are delicious.
• Place the filet on a roasting rack over the roasting pan.
• You can also place the filet over some beef bones in the pan which also act as a rack.
• Preheat the oven to 475 degrees F.
• Place the prepared filet on the rack and roast 20 minutes ( for a average 5 lb roast- ). Then decrease the temperature to 350F and roast an additional 20 minutes.
• Remove the filet from the oven and let sit about 15 minutes before slicing.
• This total time factor should produce medium rare. A heavier roast will probably need more roasting time and a smaller roast less time. The sitting times allows for best slicing and lets some of the juices settle etc. If you prefer you can check and rely on a meat thermometer to test so you don't under or over roast the meat..
• Insert thermometer in the thickest part of the roast. Generally 120 to 130 F is rare and 130 to 140 F is medium rare. Remember the meat will continue to cook with "standing time" out of the oven.
• Meanwhile make the mushroom sauce ( this is a natural and not thickened sauce ). In a large skillet over medium high heat cook the onion in some olive oil or butter until softened.
• Add the sliced mushrooms and garlic and continue to cook and stir until the mushrooms have reduced in volume by 1/2 and become tender.
• Add the vermouth, dashes of Worcestershire sauce and Gravy Master ( a browning/ caramelized color for sauces etc. ). Cook and stir another 5 to 10 minutes and then season to taste. If you wish you may add a few tablespoons of the pan drippings or a bit of beef bullion paste ( available in jars ) for a richer flavor.
• The whole recipe really can serve quite a lot depending on how thick or thin you slice the meat. Leftovers reheat well.