Filet mignon (recipe)
| Filet mignon (recipe) | |
|---|---|
| Name | Filet mignon |
| Ingredients | Fresh white mushrooms • Onion • Butter • Sweet vermouth • Sherry wine • Garlic • Worcestershire sauce |
| Cooktime (in hours) | 0.75 |
| Preptime (in hours) | 1.5 |
| Totaltime (in hours) | 2.25 |
| Keto friendliness | Keto friendly |
| Calories | 703.8 |
| Fat | 54.8 |
| Protein | 47.3 |
| Carbohydrate | 3.4 |
| Fiber | 0.8 |
| Net carbohydrates | 2.6 |
| Sugar | 1.8 |
| Saturated fat | 22.4 |
| Cholesterol (mg) | 174.9 |
| Sodium | 126.2 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Filet mignon (recipe) is a keto friendly food item with net carbohydrates of about 2-3 per serving.
Filet mignon (recipe) details
Recipe instructions
- We rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
- Here is the way our family does it. There are other methods of seasoning and roasting but we are always satisfied with the results this way.
- Try to buy a whole fillet that is already \peeled \ ( trimmed of silverskin, fat etc. ) or if you prefer you can buy untrimmed and do it yourself.
- The whole filet has a taped part ( called the tail ) and when you roast, tuck this part under so you can have a more even piece of meat for roasting.
- If the whole filet is too large to fit your roasting pan you may cut the filet in half and roast the two parts in the pan together.
- Make sure the meat comes to room temperature prior to roasting for even roasting which also helps with tenderness.
- Rub oil ( we prefer olive ) over the filet and then rub in seasonings such as salt , pepper, paprika, crushed garlic etc. The Montreal Steak Seasoning is a nice choice ( available in the seasoning or meat sections of supermarkets ) .
- Or other people prefer to coat the filet with Dijon mustard and then roll the filet in finely crushed black or colored peppercorns prior to roasting.
- Both ways are delicious.
- Place the filet on a roasting rack over the roasting pan.
- You can also place the filet over some beef bones in the pan which also act as a rack.
- Preheat the oven to 475 degrees F.
- Place the prepared filet on the rack and roast 20 minutes ( for a average 5 lb roast- ). Then decrease the temperature to 350F and roast an additional 20 minutes.
- Remove the filet from the oven and let sit about 15 minutes before slicing.
- This total time factor should produce medium rare. A heavier roast will probably need more roasting time and a smaller roast less time. The sitting times allows for best slicing and lets some of the juices settle etc. If you prefer you can check and rely on a meat thermometer to test so you don't under or over roast the meat.
- Insert thermometer in the thickest part of the roast. Generally 120 to 130 F is rare and 130 to 140 F is medium rare. Remember the meat will continue to cook with \standing time\ out of the oven.
- Meanwhile make the mushroom sauce ( this is a natural and not thickened sauce ). In a large skillet over medium high heat cook the onion in some olive oil or butter until softened.
- Add the sliced mushrooms and garlic and continue to cook and stir until the mushrooms have reduced in volume by 1/2 and become tender.
- Add the vermouth, dashes of Worcestershire sauce and Gravy Master ( a browning/ caramelized color for sauces etc. ). Cook and stir another 5 to 10 minutes and then season to taste. If you wish you may add a few tablespoons of the pan drippings or a bit of beef bullion paste ( available in jars ) for a richer flavor.
- The whole recipe really can serve quite a lot depending on how thick or thin you slice the meat. Leftovers reheat well.
Food tags
Weeknight,
Filet mignon (recipe) details
Time:
Prep Time in Hours and Mins:2H15M
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Contributors: Prab R. Tumpati, MD
