Roast Filet Mignon

For a holiday gathering or a comforting winter dinner with the people you love; whole roasted beef tenderloin is the perfect centerpiece.

  

Recipe:

1/2 cup extra-virgin olive oil
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1/2 cup chopped flat leaf parsley
1 tablespoon fresh thyme leaves
2 bay leaves
3 cloves garlic, crushed

1 (5 to 10 pound) beef tenderloin, trimmed of fat
Salt and pepper to taste

  1. Preheat the oven to 450 degrees.
  2. Combine all the ingredients and rub all over the meat. Let the meat marinate for about an hour. DO NOT REFRIGERATE.
  3. Remove the meat from the marinade, pat it dry (removing excess moisture but allowing the seasonings to adhere) and transfer to a warm roasting pan. Roast for 20 minutes, then check temperature with a meat thermometer; 125 degrees is medium-rare. Remove the roast from the oven and season with salt and pepper.
  4. Let the meat rest for 10 minutes covered loosely with aluminum foil.
  5. Serve with your favorite sauces and side dishes. As pictured, I cut the filet into 1/2 inch thick slices and served it with roasted potatoes and arugula salad. Enjoy!

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