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Roast Filet of Beef au Poivre
Serves 6-8
Ingredients:
- 1 whole filet mignon, trimmed and tied (about 3 lbs.)
- 2 cloves of garlic, peeled and cut into slivers
- 1 ½ Tbsps. extra virgin olive oil
- 2 Tbsps. coarsely cracked black pepper
- 1 Tbsp. fresh thyme leaves
- 1 tsp. coarse sea salt
Instructions:
- Preheat oven to 425° F.
- With the tip of a sharp knife, cut slits about 1" deep into filet and insert garlic slivers.
- Rub olive oil into the filet and pat the crushed pepper all over meat.
- Place filet on a rack in a shallow roasting pan, and sprinkle thyme and sea salt over the beef.
- Place filet in oven and roast 15 minutes.
- Reduce heat to 350° F. and roast another 20 minutes for rare.
- Test for doneness with a meat thermometer, 125° F. to 130° F. for rare, 135° F. to 140° F. for medium.
- Remove from oven and let rest 10 minutes before carving.
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