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Filet Mignon |
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At the meat market, we purchase a whole beef tenderloin.
Once home, we cut it into about a 3 lb roast to serve to SKDL, a few pints of beef tips, and the rest is cut into filet mignon pairs.
Generally, this is served with mushrooms and a bottle of red wine, and often preceded by foie gras.
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| Ingredients: |
8 oz Filet mignon or steak, per person
2 T EVOO
Lemon Pepper
Garlic powder
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| Procedures: |
Season the beef with Lemon Pepper, & Garlic powder.
Sear the beef in EVOO in an oven-proof pan. (~2 minutes per side)
Roast the beef in 350o oven to an internal temperature of 145o (~10 minutes)
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| Notes: |
2025-06-20: Done on the indoor grill, and served with mashed potatoes under a beef gravy with leftover broccoli.
2025-04-11: Preceded by foie gras, and served with avocado salad and a Pinotage.
2025-03-15: Done on the indoor grill for the first time, excellent. Served with baked potato and broccoli hollandaise and preceded by foil gras.
2025-01-10: This used the 2 Wagyu 6 oz filets from Jerry and Linda, with Chateaubriand Sauce, white sweet potatoes and d a bottle of Primitivo.
2007-08-03: Added to our cookbook.
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07/08/2025
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