Filet Mignon
Source of Recipe
Internet
Recipe Introduction
This is the perfect way to roast a whole filet mignon.
List of Ingredients
1 whole 6 to 7 pound filet mignon trimmed of fat and tendon (1/2 a filet mignon will work equally well when cooked for the same amount of time)
2 tablespoons ground black pepper
2 tablespoons good brandy (optional)
Recipe
Fold the thin tail of the filet under and tie-up the filet using cotton kitchen twine at 2 to 3-inch intervals.
Rub 2 tablespoons of ground black pepper into the filet. (Alternately, you could substitute 1 tablespoon of dried tarragon or any other dried herb you prefer for 1 tablespoon pepper.)
Let the filet stand at room temperature for 1/2 hour before cooking.
Preheat the oven to 500 degrees.
Place the filet in a roasting pan (a jelly roll pan works well). At this point, drizzle a tablespoon of brandy over the filet, if you desire.
Place the pan in the center of the oven and reduce the heat to 450 degrees.
Cook the filet for 25 to 30 minutes, depending on size but never more than 30 minutes.
Remove the filet and wrap it snugly in a sheet of parchment paper (Janeen calls it a butcher’s or pharmacist’s wrap.)
Stack 10 sheets of newspaper on the counter and place the parchment-wrapped filet on top of the pile of newspaper.
Wrap all of the layers of newspaper around the filet tucking it tightly underneath.
Let it sit for at least 1/2 an hour and up to a full day!
Whenever you decide to unwrap it, it will be still warm and perfectly done.
If you prefer it to be served hot, drizzle a heated sauce over it before serving or warm it very briefly in the oven.
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