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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: |
2024-05-23: Underdone! In addition to the garlic powder and lemon pepper, salt is needed after cooking. Served with mashed potatoes and roasted asparagus and a bottle of Ramsey Cabernet Sauvignon, and preceded by foil gras with vin de Constance.
2024-03-01: Two small filets, served with scalloped potatoes, broccoli florets and a bottle of Kanonkop Pinotage, preceded by foil gras with duck sauce.
2023-12-31: New Year’s Eve! Preceded by foil gras with Vin de Constance, and served with Norway Rutabaga, a bottle of Dolce Vito and finished with Brandy Alexander’s.
2023-12-01: With mushrooms, beets and a bottle of Pinotage.
2007-08-03: Added to our cookbook.
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06/07/2024
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