Filet Mignon
Source of Recipe
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1 5.5 lb top quality filet mignon
oil
seasonings to taste
2 10-oz boxes fresh white mushrooms, sliced
1 large onion, sliced
oil or butter (a few tablespoons)
1/2 cup sweet vermouth or sherry
1 garlic clove crushed
salt and pepper
dashes of Worcestershire sauce and gravy master
pan drippings ( optional )
Try to buy a whole fillet that is already 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.
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