Friday, January 1, 2010
BEST way to cook a whole Filet Mignon
The Filet is such a wonderful cut of beef. If cut into a single portion steak, I prefer to have it grilled, but this recipe from Ina Garten is by far the best way to prepare a whole filet. I do have a wonderful seared, oven prepared version for pork or beef loins served with a creamy peppercorn sauce, that I learned in a class hosted by Chef Jean Pierre, but I will post that at a later date.
A whole tenderloin is an entirely different story and following is the EASIEST way I have found to prepare one. Years ago I was watching an episode of Barefoot Contessa and Ina Garten gave a simple and delicious method for cooking a whole filet of beef.
4-5 pound whole tenderloin
2 T butter room temperature
1 T salt
1 T fresh cracked black pepper
I also use equal amounts garlic powder and steak seasoning from Morton's Steak House. (Mix all your seasonings together in a small bowl to season evenly.)
Preheat oven to 500 degrees, line a half sheet pan with foil. Allow meat to come to room temperature, remove from the refrigerator about 20 minutes prior to preparation. Tie meat to even thickness, to ensure even cooking. I just tuck under the "tail" if it is much smaller than the rest of the loin. If you have someone who likes their meat well done(a sin against nature for this piece of meat), leave it untied or unfolded to suit their taste.
Pat loin dry with a piece of paper towel, rub with softened butter and coat with seasonings. Place loin on foil lined baking sheet and roast in the oven 22 minutes (for rare), 25 minutes(medium rare). Remove from oven, transfer to a warm platter and cover tightly with foil for 20 minutes.
I have successfully roasted smaller and bigger tenderloins and simply adjusted the cooking time accordingly. Slice and enjoy! You won't even need a steak knife . . . the meat is that tender.