Jackies Filet Mignon Roast Recipes

GARLIC BROWN BUTTER ROASTED BEEF TENDERLOIN

Steps:

• Preheat oven to 450 degrees. Heat a heavy 12-inch skillet over medium-high heat.
• Cut roast in half if necessary to fit in a 12-inch skillet. One half of the roast should have a thinner end that tapers off. Fold the thin end up against the rest of the roast and use kitchen twine to tie it together, creating an even thickness in the roast. Season the roast generously with salt, black pepper, and white pepper.
• Sear the roast in the heavy skillet on all 4 sides until browned, about 3 to 4 minutes per side.
• Transfer to a roasting pan or 9x13 pan and roast in the preheated oven until desired done-ness is reached, 120-125 degrees for medium-rare, about 30 minutes. Let meat rest, covered loosely with aluminum foil, for 10 minutes before serving.
• While meat is resting melt butter in a small sauce pan over medium heat. Once butter melts, add in whole garlic cloves. Continue to cook over medium heat until butter begins to bubble and foam, stirring constantly. The color of the butter will begin to change. As soon as it gets close to reaching a dark golden brown, remove from heat and pour into a heat-safe container. Remove garlic cloves.
• Slice the roast into 1/2-inch to 3/4-inch slices and drizzle with brown butter. Serve immediately.

PAN SEARED FILET MIGNON

Steps:

• Preheat oven to 400°. Start with 1 1/2 thick filets, about 8 oz each, and trimmed well. Remove any silver skin. If you have time, rest at room temperature for 30-60 minutes.
• Pat dry well with paper towels. Season all sides to taste. Just kosher salt and pepper will be fine. I use my homemade All-Purpose Seasoning -7:2:2. Season just before cooking or 1 hour before cooking to prevent the salt from pulling fluid out of the meat.
• In an oven-safe pan (I love my 10-inch cast iron), melt 1 tablespoon of butter over medium-high heat or use oil. When hot, sear both sides of the filets for 2-3 minutes-sear, flip, sear, and final flip before going to the oven.
• Transfer to the preheated oven. Cook to your desired done temperature minus about 3-5 degrees. For me, medium-rare is always about 8-10 minutes to get an internal temp of about 135°- 140°. If you want rare, check the internal temperature when the meat goes into the oven.
• I suggest checking the internal temperature after 4-5 minutes in the oven to see where you are on the internal temperature. Time can vary due to the exact temperature of the meat to start, the exact temperature of the oven, the pan used, and the thickness of the meat. Rare may take only a few minutes in the oven so beware if you want rare. DO NOT COOK BY TIME ALONE. YOU MUST CHECK THE INTERNAL TEMPERATURE. Times are provided to help planning only.
• Remove from pan and tent lightly with foil on a plate and let rest for 3-5 minutes before cutting. It needs to absorb fluids internally, and the temperature will rise a few more degrees during the rest.

THE PERFECT FILET MIGNON ROAST

Steps:

• Preheat the oven to 350 degrees F (176C). Remove the roast from its package and allow it to rest on your counter at least 30 minutes before roasting.
• In a large roasting pan with a roasting rack that fits most roasting pans, lay the slices of the prosciutto on the bottom of the rack horizontally, overlapping slices. Place the Filet Mignon roast on top of the prosciutto. Season the meat with salt, pepper, and garlic powder generously.
• Scatter sliced onions on top.
• Pour about 4 cups of water into the bottom of the roasting pan, (under the roasting rack) just below the meat but not touching. Drizzle olive oil over the meat.
• Cook for 15 to 20 minutes per pound, about 2 hours. Rotate the roast every half hour. Ovens will vary, so it's best to use a meat thermometer, to help you to roast to your liking, rare, medium-rare, or medium.
• Remove from the rack, and place onto the cutting board, allow the roast to sit for 5 to 7 minutes before carving.
• Carve into 1-inch slices. Remove the string, and transfer slices onto a serving platter. Serve immediately. Discard the onions and prosciutto.
• Serves 8 to 10