Beef fillet, which travels under the names “beef tenderloin,” “Filet Mignon Roast,” and, if you live in France, “filet de bouef,” is the best cut of the cow. It’s impressive. It’s meltingly-tender. And it costs a king’s ransom! But when you are feeding 10-12 well-dressed guests, it’s the ideal main course:
And then prepare yourself for a terrific shock.
Now would be a good time to take out a second mortgage on the house.
In any event, don’t overcook, or your investment will have been for naught. Remember, you can always return a too-rare roast to the oven. But you can’t un-cook it.
I suspect that last sentence was a real eye-opener for you.
As for wine, I’d go with a good-quality Cabernet Sauvignon. Like William Hill. Or Coppola. Or Josh.
In summary, I’d like to say that a Filet Mignon Roast is well worth the expense. Again, it’s a breeze to cook. A 4-5 pound roast will give you 10-12 servings. And the delicious taste and texture will make your head spin.
For your convenience, here’s a printer-friendly copy-and-paste version of the above:
Filet Mignon Roast (Beef Tenderloin)
As made by Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 10-12 servings
1 4-5 pound beef fillet, trimmed and tied by the butcher
1/4 cup stone-ground mustard
1 tablespoon kosher salt, and several grinds of black pepper
1 generous teaspoon dried thyme leaves
Adjust the oven rack to the lower-middle position. Preheat the oven to 500°F.
Put the fillet on a baking sheet. Rub the top and sides with the mustard, then sprinkle on the salt, pepper, and thyme.
Roast for 30-40 minutes, or until a meat thermometer reaches 135°F for rare, or 145°F for medium-rare.
Transfer the meat to a wooden cutting board, and cover with aluminum foil. Let rest for 20 minutes.
Cut the fillet into thin or thick slices. Serve with mashed potatoes and steamed or roasted veggies.
Wine pairing: Cabernet Sauvignon
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