Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 111.9 Kcal (469 kJ) | ||
| Calories from fat | 117.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 20% | |
|---|---|---|---|
| Cholesterol | 37.79mg | 13% | |
| Sodium | 227.73mg | 9% | |
| Potassium | 34.44mg | 1% | |
| Total Carbs | 2.73g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.3g | 1% | |
| Protein | 11.62g | 23% | |
| Vitamin C | 1mg | 2% | |
| Iron | 83.2mg | 462% | |
| Calcium | 3.5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 161.91 Kcal (678 kJ) | ||
| Calories from fat | 169.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.87g | 20% | |
|---|---|---|---|
| Cholesterol | 54.68mg | 13% | |
| Sodium | 329.51mg | 9% | |
| Potassium | 49.84mg | 1% | |
| Total Carbs | 3.95g | 1% | |
| Sugars | 0.87g | 2% | |
| Dietary Fiber | 0.44g | 1% | |
| Protein | 16.81g | 23% | |
| Vitamin C | 1.5mg | 2% | |
| Iron | 120.4mg | 462% | |
| Calcium | 5.1mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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