WHOLE ROASTED FILET OF MIGNON

Whole Roasted Filet of Mignon image

Provided by Eddie Szczerba

Categories Roasts

Time 40m

Number Of Ingredients 7

1 4-5 pound trimmed and tied fillet mignon
1 stick butter, unsalted room temperature
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper
2-3 bay leaves
1 can(s) beef broth, reduced sodium 12oz.
1/2 can(s) water

Steps:

1. Heat the oven to 500 degrees. Rub the butter all over the roast then sprinkle generously with the salt and pepper.
2. Cook the roast for 20-25 minutes for rare. 30 for medium rare. Longer for well done,about 40-45 minutes. Why anyone would want it that way is beyond me!
3. Whe it's done to your liking,remove it from the pan and cover it in another pan with foil poking a few holes in the foil to allow the steam to escape. Return the original roasting pan to the stove top,add the beef stock and water,bay leaves and bring to a rapid boil,scraping the bottom to get the drippings into your sauce. Strain the liquid into a saucepan,remove the bay leaves and thicken with a slurry until it just runs clear on your spoon. You have just made au jus for your roast!
4. Now you can serve,slice the roast in 2inck thick slices,plate with au jus first,then the beef on top an your choice of sides! Enjoy! :)