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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: |
2026-10-23: The two filets were coated with EVOO and then seasoned, liberally, with "Chicago" seasoning from the spice boxes. With the thermometers set for 145o, they were grilled on the indoor grill. I sensed they were done before the thermometers agreed. Served with sweet potatoes, and sweet corn, and preceded by foie gras.
2026-05-23: Preceded by foil gras, and served with scalloped potatoes, Lima beans and a Russo Dolce.
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.
2007-08-03: Added to our cookbook.
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06/27/2026
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