Filetmignon 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:

• Clean and prepare filet.
• Mix all marinade ingredients together.
• Place in zip bag with tenderloin and let sit at room temperature for 30 minutes.
• Cook to desired temperature (roast or grill).
• Serve with demi-glace or brown gravy.
• Can top with sauteed mushrooms, if desired.

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.