Whole Roasted Filet of Mignon
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- 4-5 pound trimmed and tied fillet mignon
- 1 stick
- butter, unsalted room temperature
- 1 1/2 tsp
- kosher salt
- 1 tsp
- fresh ground black pepper
- bay leaves
- 1 can(s)
- beef broth, reduced sodium 12oz.
- 1/2 can(s)
1Heat the oven to 500 degrees.
Rub the butter all over the roast then sprinkle generously with the salt and pepper.
2Cook the roast for 20-25 minutes for rare.
30 for medium rare.
Longer for well done,about 40-45 minutes. Why anyone would want it that way is beyond me!
3Whe it's done to your liking,remove it from the pan and cover it in another pan with foil poking a few holes in the foil to allow the steam to escape.
Return the original roasting pan to the stove top,add the beef stock and water,bay leaves and bring to a rapid boil,scraping the bottom to get the drippings into your sauce.
Strain the liquid into a saucepan,remove the bay leaves and thicken with a slurry until it just runs clear on your spoon. You have just made au jus for your roast!
4Now you can serve,slice the roast in 2inck thick slices,plate with au jus first,then the beef on top an your choice of sides! Enjoy! :)