Filet Mignon Roast

Mignon roast is the tender cut of the tenderloin part of the beef, which is known as the most succulent of all beef cuts. Oozing with juice, this cut can turn itself into a spectacular meal ingredient, using flavors to up its taste factor.

Filet mignon roast is a nice sliced portion of beef that can be eaten steak like once cut right through its chunky self after it has been cooked.

Mignon roast can be eaten in any way that you can imagine, and can use a plethora of spices and herbs to turn its bland meatiness into a memorable finished dish overflowing with flavor. The best part about this cut of beef is that no matter how you cook it, it is going to come out in the end piecing away from its bindings because of its already juicy tenderness. If you want to be able to experience eating this toothsome dish, then have a look at these recipes to get you started.

A recipe using mignon roast should encompass ingredients that truly stand out among the rest in terms of flavor and texture. Without these two components in a dish, nothing is worth eating. Involving all one's senses is key here, by pulling in not just your sense of taste and smell but seeing as well, by making it look delicious and inviting. Indulge your sense of hearing as you sizzle away in the kitchen, and let yourself melt into the experience of preparing this dish. So when you're in a good mood to cook up a storm, put on that apron and get down to cooking this dish.

What You'll Need

• 4 pounds of trimmed tenderloin
• 4 cloves of garlic
• 2 tablespoons of olive oil
• 2 tablespoons of unsalted butter
• 2 teaspoons of salt
• 1 tablespoon of chives
• 1 teaspoon of pepper (crushed)

• 1 cup of red onions
• ½ cup of red wine
• 3 tablespoons of cognac
• 1 cup of beef stock (homemade or ready-made)
• ½ cup of sliced mushrooms (button)
• ½ cup of non fat cream

Method of Preparation

Before you get on with this recipe, you need to place your mignon roast on a baking sheet, on a large tray meant for baking, rubbed down nicely with two teaspoons of salt. Massage this into the little stabs made using a knife, to help the salt travel through. Leave this uncovered in the refrigerator for about 24 to 36 hours.

This ensures that all the juices are depleted, before letting it absorb moisture when cooked, making it a dish to die for. You need to first crank up the heat to 475°F before you place your mignon roast in the oven. Keep the beef out in the open for an hour before you cook it.

To begin with the sauce, first let a non stick pan heat up before adding into this your butter and just a tablespoon of olive oil. Drop into this once the butter melts, your roughly sliced onions and crushed garlic, sautéing these until the onions turn light brown in color.

Then pour into this your beef stock and let it reduce gradually to half its amount before adding in your red wine and repeating the process of reduction. Once that gradually reduces again, pour in your cognac and cream, tossing into this your mushrooms and letting it soak up the contents of the pan for about 5 minutes.

Take this off the gas and transfer the ingredients of the saucepan into a bowl. Keep this to one side and get started on your beef.

Take the tenderloin that should be room temperature by now, and massage into it a concoction of the pepper and remaining olive oil (1 tbsp). Place it back on the tray, and slip it into the oven, setting the timer at 20 minutes. Once that time is up, turn the heat down to 350°F and let it cook further for another 25 minutes.

You can use a thermometer to see how you want your beef, where 125° is for rare and 135° is for medium. Keep it in for an additional 10 minutes if you'd like it well done. Once you remove it from the oven, cover it with foil and let it sit for 15 minutes. Uncover it and lastly pour atop this your creamy mushroom sauce, garnished with chives.

What You'll Need

• 4 pounds of trimmed tenderloin
• 2 tablespoons of ginger garlic paste
• 1 cup of red onions
• 1 habanero chili
• 1 teaspoon of pepper
• ½ cup of broccoli
• 1 medium-sized red bell pepper

• ½ cup of non fat cream
• 1 tablespoon of unsalted butter
• 2 tablespoons of oil
• 2 tablespoons of Parmesan cheese
• ½ cup of cilantro

Method of Preparation

Leave the tenderloin in the refrigerator over the course of 24-36 hours, and let it sit soaking in a mixture of ginger garlic paste slathered all over it. Puncture the surface randomly with a knife, to allow the paste to make its way through.

The following day, leave the tenderloin out in the open for about an hour before cooking it in the oven. Pre-heat the oven to 475°F and then get on with your sauce.

First drop in a tablespoon of olive oil once the pan heats up, and then move on to sautéing your onions until they turn brown. Then plop into this the sliced habanero chili (deseeded) and the julienned bell pepper before including the broccoli. After a minute of tossing the ingredients about, pour into this your non fat cream and butter, before letting it reduce to a creamy finish in about 5 minutes on a medium low flame. Then empty out the contents of the pan into a bowl kept on standby.

For the beef, first rub into the meat a mix of pepper and olive oil before slipping this into the oven. Keep it cooking for about 20 minutes, before letting it cook further after you've turned the temperature down to 350°F, for about 25 minutes.

Slide it out from the oven, leaving it encased within aluminum foil for 15 minutes. Then place the filet to one side of a plate with the sauce in a bowl next to it. Shower the top of the sauce with Parmesan cheese and chopped cilantro, after re-heating it.

After you're done preparing these dishes, slice up your mignon roast into neat filets, and let guests or loved ones dig into its rich meaty texture, while enjoying a good helping of the sauce as well. This is a dish best enjoyed when in the company of others, with red wine to go around and compliments of course on a dish well-made. Hearty eating!