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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: |
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.
2023-08-17: Preceded by Foie Gras, this pair was served with baked potatoes, red cabbage and a bottle of Cabernet Sauvignon. I erred and cooked to 148 which was too done.
2023-07-22: Served with baked potato, broccoli puff, and preceded by foil gras.
2023-06-23: A pair served with mushrooms, German potato salad and Brussels Sprouts preceded by Foie gras.
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02/12/2024
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