Beef

Roast Fillet Of Beef

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

Filetpic

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

Filetportion

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

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I’m also going to remove any silver skin (this is a silvery membrane that can be very tough to chew on)

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Once I’ve removed all the fat and silver skin, I was left with around a 3 pound roast to work with

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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 roasts shape)

Give these a tie

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I like to snip the ends of the string off to keep everything nice and tidy

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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

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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

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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

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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 oven proof pan until starting to lightly smoke

Place the roast into the pan and sear 3-4 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

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Once the meat is at the desired temperature remove the pan from the oven

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Remove the roast from the pan and set aside to rest at least 10-15 minutes before slicing

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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

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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

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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

  • Servings: 6-8
  • Difficulty: Medium
  • Print

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 3-4 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

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

KitchenAid 3-Speed Hand Blender

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

© Simply Sundays 2017
All rights reserved

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