Tuesday, August 11, 2009

Filet Mignon Roast

Momma: loves a good steak but making individual steaks can be time consuming and grill space is limited. So how to have a large number of guests and still serve succulent beef?

Momma Explains: A great cut of beef is filet mignon and you can purchase it as a loin or large roast. I usually go to our butcher or I have purchased them from the big club stores such as Costco. I pay about $7.99 a pound. Now, that is a lot, but do you realize that you pay about $3.99 per bag of chips? Think how ridiculous that is, $ 3.99 for junk food and we balk at a good piece of pure protein? Get the beef, baby! I cook my beef at 325F for about an hour, depending on the size of loin. I rub it with a simple spice rub and let it fly. Make sure that you check the beef temperature at 1/2 hour and then every 15 minutes after that. Take the meat out when it reaches the temperature and stage at which you like to enjoy it. I like mine rare so I remove the loin as soon as it hits 140 degrees. Then let the loin SIT for about 15-20 minutes to allow the juices to settle. If you slice it when you take it out of the oven it will lose the juices. Just slap anyone's hand who reaches for a knife early, Poppa knows better now. Try Razors Edge Shiraz or your favorite Cabernet to swirl over your palate as you savor the filet cooked in my spicey rub.

Spicey Rub for Filet Mignon. Mix Together equal parts sea salt or Kosher salt and ground garlic powder ( Do not use garlic salt) . You may use minced garlic but it is harder to mix with salt as it is wet. Then, add some ground pepper, depending on your love for pepper. After the ingredients are mixed, rub the loin completely with the rub and place fresh oregano leaves over the rub. Allow the loin to sit out for about 1/2 hour and place in a 350F oven, then turn the oven down to 325 and cook. The slow cooking allows even cooking and luscious juice distribution. Fix a big multi green salad and get that knife and fork ready.

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