Filet Mignon

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 (5 1/2 lb) filet mignon
• oil
• seasoning
• 2 (10 ounce) boxes fresh mushrooms, sliced
• 1 large onion, sliced
• oil or 3 -4 tablespoons butter
• 1/2 cup sweet vermouth or 1/2 cup sherry wine
• 1 clove garlic, crushed
• salt & pepper
• 1 dash worcestershire sauce
• pan dripping (optional)

Recipe

• 1 we rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 make sure the meat comes to room temperature prior to roasting for even roasting which also helps with tenderness.
• 7 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 ) .
• 8 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.
• 9 both ways are delicious.
• 10 place the filet on a roasting rack over the roasting pan.
• 11 you can also place the filet over some beef bones in the pan which also act as a rack.
• 12 preheat the oven to 475 degrees f.
• 13 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.
• 14 remove the filet from the oven and let sit about 15 minutes before slicing.
• 15 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..
• 16 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.
• 17 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.
• 18 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.
• 19 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.
• 20 the whole recipe really can serve quite a lot depending on how thick or thin you slice the meat. leftovers reheat well.