Filet Mignon Roast
This is my absolute favorite filet mignon dish to serve for a special occasion, such as Christmas or a birthday celebration. This cut of meat is so tender and it goes so well with any side. Most importantly, once you season and prepare the meat, there is very little “cooking” left so you can stay out of the kitchen and enjoy the celebration.
Make a point to buy top quality meat and to request a “filet mignon roast” with your butcher early enough because they may not have that cut of meat on location. I generally try to order a 1/2 lb of meat per person (or more if I want any leftovers).
Before cooking the filet mignon roast, bring to room temperature.
Preheat your oven to 475 degrees. In a large roasting pan, place the filet mignon roast fat side up, and rub olive oil over the meat. Generously season with kosher salt, pepper, and about a tablespoon of thyme. Place in the oven for about 12-15 minutes for 2-3 pound roast or 15-20 minutes for 4-5 pound roast. Reduce heat to 350 and cook an additional 20-25 minutes. Use a meat thermometer to determine when it is done to suit your taste (125 for rare and 135 for medium). Remove meat from oven and let stand (covered with aluminum foil) about 15 minutes before serving.
Serve with mushroom sauce (recipe below).
In a large skillet, on medium-high heat, melt:
2 tablespoons butter
Once butter is melted, add to the pan:
10 oz of coarsely chopped mushrooms
2 garlic cloves, minced
1 teaspoon onion powder
Cook until most of moisture from mushrooms is gone. Add to the pan:
*1/2 cup red wine
Cook until most of liquid is gone. Reduce heat and add:
1/2 cup beef broth
3-4 tablespoons pan drippings
Whisk until combined and serve over meat.
*For a lighter flavor use white wine instead of the red and chicken broth instead of beef.