Juicy tender beef roasted to perfection served with Au Jus and creamy gorgonzola cheese sauce!
The Filet Mignon
That wonderful and very tender cut of beef that seems to just be reserved for an expensive night out at your favorite restaurant
What you may not know is this cut can be bought as a whole fillet and buying it this way can save you money
We like to wait for a sale and then purchase the whole roast and process it ourselves
Here we have around a 7.5 pound filet
The thick end is called the head and the flat end is called the tail
We are going to portion the roast
I’m going to cut off a portion for a Fillet Roast, there is a flap of meat at the head that I will remove as well and use for stir fry or soup
Once we remove the tail section, that can also be reserved along with the flap
There will also be the middle section once I remove the tail that I will cut into steaks and freeze for use on another day
For this recipe we are just going to deal with the roast portion
Now that I have the meat separated, I’m going to start removing any excess fat from the roast
I’m also going to remove any silver skin (this is a silvery membrane that can be very tough to chew on)
Once I’ve removed all of the fat and silver skin, I was left with around a 3 pound roast to work with
Place butchers string every 1 1/2 – 2 inches along the roast (this doesn’t have to be perfect you just want to help keep the shape of the roast)
Give these a tie
I like to snip the ends of the string off to keep everything nice and tidy
Next up, we will need some seasonings
We are using 2 tablespoons of olive oil, 4 garlic cloves, 1 sprig of fresh parsley and 2 teaspoons each of kosher salt and ground black pepper
Remove the rosemary leaves (discard the stem) and add them to a food processor along with the garlic and oil
Pulse until roughly chopped
Rub this mixture all over the roast
Next sprinkle with the kosher salt and ground black pepper
At this point I like this to meld for at least 30 minutes before I cook it
You can also do this a day ahead and refrigerate overnight
If you choose this method make sure you take the roast out of the refrigerator and allow to come to room temperature before you start cooking it
Preheat your oven to 475 F
Once the roast is ready for cooking I’m going to heat up 2 tablespoons of olive oil in an ovenproof pan until starting to lightly smoke
Place the roast into the pan and sear 2-3 minutes
Turn to the side and sear 2-3 minutes
Turn and repeat until all sides are seared
Place the pan into the oven and cook around 20 minutes or until a thermometer inserted into the thickest part reads 120-125 F for medium
Once the meat is at the desired temperature remove the pan from the oven
Remove the roast from the pan and set aside to rest at least 10-15 minutes before slicing
We are going to make an au jus which is just a light pan sauce that is made with the juices that came from the meat while cooking
To enhance the au jus we are going to need 1 cup of beef stock, 1/2 cup of dry red wine (like a Cabernet), 2 tablespoons of Worcestershire Sauce and 2 tablespoons of Gravy Master
Add these ingredients to the pan juices and bring to a boil over medium heat
Reduce heat and simmer 8-10 minutes
Season to taste then strain and set aside
Once the roast has rested, remove the strings and slice to your desired thickness
We served this with au jus and Gorgonzola Cheese Sauce!
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Enjoy!!!
Simply Sundays! ~ Roast Fillet of Beef
Ingredients
3 pound fillet roast
2 tablespoons of olive oil (plus 2 more for searing)
4 garlic cloves
1 sprig of fresh rosemary
2 teaspoons each of kosher salt and ground black pepper
For the Au Jus
pan drippings
1 cup of beef stock
1/2 cup of dry red wine (like a Cabernet)
2 tablespoons of Worcestershire Sauce
2 tablespoons of Gravy Master
Directions
Remove any excess fat from the roast. Remove any silver skin (this is a silvery membrane that can be very tough to chew on). Place some butcher string every 1 1/2 to 2 inches (doesn’t have to be perfect, just has to hold the roast’s shape). Give this a tie. Snip the ends of the string off to keep everything nice and tidy
Remove the rosemary leaves (discard the stem) from one fresh sprig and add them to a food processor along with 4 garlic cloves and 2 tablespoons of olive oil. Pulse until roughly chopped. Rub this mixture all over the roast
Sprinkle the roast with the 2 teaspoons of kosher salt and ground black pepper. Allow the roast and seasonings to rest and meld for at least 30 minutes before cooking. You can also do this a day ahead and refrigerate overnight. If you choose this method make sure you take the roast out of the refrigerator and allow to come to room temperature before you start cooking it
Preheat your oven to 475 F. Once the roast is ready for cooking heat up 2 tablespoons of olive oil in an oven proof pan until starting to lightly smoke. Place the roast into the pan and sear 2-3 minutes per side. Place the pan into the oven and cook around 20 minutes or until a thermometer inserted into the thickest part reads 120-125 F for medium. Once the meat is at the desired temperature remove the pan from the oven. Remove the roast from the pan and set aside to rest at least 10-15 minutes before slicing
For the Au Jus
Add 1 cup of beef stock, 1/2 cup of dry red wine (like a Cabernet), 2 tablespoons of Worcestershire Sauce and 2 tablespoons of Gravy Master to the pan juices over medium heat and bring to a boil. Reduce heat and simmer 8-10 minutes. Season to taste then strain and set aside
Once the roast has rested remove the strings and slice to your desired thickness. We served this with au jus and Gorgonzola Cheese Sauce
Tools used to make this recipe
ZELITE INFINITY Boning Knife 6 Inch
Zulay Premium Quality Knife Sharpener
Architec Carving Board, Gripperwood
KitchenAid 3-Speed Hand Blender
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
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