|
 |
Filet Mignon |
|
|
|
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.
|
|
| Ingredients: |
8 oz Filet mignon or steak, per person
2 T EVOO
Lemon Pepper
Garlic powder
|
|
| 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)
| |
| Notes: |
2026-02-26: To 147, on the indoor grill, taking 20 minutes, turning every 3 minutes, as it was about 1” thick. Served with roasted potatoes, mushrooms, and bottle of Rosso Dolce.
2025-12-20: with foil gras pâté cubes, mushrooms, broccoli and a Pinotage.
2025-11-17: With scalloped potatoes, Brussels Sprouts and a Cabernet Sauvignon and preceded by foil gras.
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.
2007-08-03: Added to our cookbook.
| |
|
04/22/2026
|
|
|
