There is nothing better than getting together with friends and family during the holidays. Sharing a few drinks, lots of laughs and definitely some amazing food and wine. One recipe that I make every year is a Whole Filet Mignon. While it sounds intimidating, it’s very easy and always a show stopper.
Plus, there is something magical about being in the kitchen and making a meal for the people you love. Cooking and sharing meals together is such a unifying experience. And if something goes drastically wrong, at least you’ll have a good story to tell.
So, let’s get started.
What you’ll need: Serves 8-10 people
- 4lb whole filet mignon
- Olive oil
- Salt and pepper
- 3-4 sprigs of rosemary
- 5-6 cloves of roasted garlic
- Baby portabella mushrooms (cremini work too)
- 4 medium sized shallots
- 2-3 tablespoons of AP flour
- 4-5 tablespoons of butter
- 2-3 cups of beef broth
- 2-3 cups of mushroom broth
- 1 sprig of fresh rosemary
- 2 tablespoons red wine
- Olive oil
- Salt and pepper
- Preheat oven to 400 degrees
- Ask your butcher for a whole filet. They will trim it for you and wrap it in twine.
- Allow the filet to sit out for 1 – 2 hours before cooking. You’ll want the filet to be almost room temp before cooking.
- Grab a cooking pan and wire rack. Place the filet on the rack slightly elevated from the bottom of the pan.
- Rub the entire filet in olive oil until well coated.
- Generously season the filet with salt and pepper.
- Finally, you will tuck a few sprigs of rosemary underneath the twine.
- Cook for 25 minutes at 400.
- Then reduce the temp to 375 for an additional 25-30 minutes or until the center of the filet reaches 140 degrees which is a “medium” cooking temperature. Leaving you with a soft pink center on your filet.
- While the filet is cooking you’ll want to prepare your gravy
- Grab a sauté pan and add in 2 tablespoons butter and 2 tablespoons of olive oil.
- Add in your sliced portabella mushrooms, shallots, roasted garlic and 1 sprig of rosemary.
- Let everything cook until the shallots are slightly translucent, and the mushrooms begin to brown.
- Remove the mushroom / shallot mixture from the sauté pan and set aside.
- Using the same pan you will add 2-3 more tablespoons of butter and 2-3 tablespoons of AP flour – creating a roux.
- Slowly add in your mushroom and beef broth. You’ll want to add it in slowly, so the roux can thicken the mixture. Be sure to scrape up any mushroom / shallots pieces that may have been on the bottom of the pan.
- Add in 2 tablespoons of a good red wine. This will help develop the gravy and add some extra flavor.
- Season with salt and pepper.
- Stir well on medium heat until the gravy is to a thickness that you like.
**If you find that it isn’t thick enough you can always grab a separate bowl, pour in some of the gravy and add some more flour. Mix it well then add it back into the pan. This will help thicken it even more and prevent and flour lumps from forming. Be careful though because it can tighten up pretty quickly. **
- Finally, once the filet is out of the oven, let it rest for 15- 20 minutes before cutting. This step is very important and will keep all of the juices inside the filet.
- Once the filet is on the serving tray, you can spread your mushroom / shallot mixture on the top or the side of the meat. Pour a light helping of gravy on top and serve!
Happy Healthyish Holidays!
Author: Sarah Thomas-DrawbaughWelcome to Healthyish! I am so glad you’re here. Together we will reinvent classic recipes and make them Healthyish. Which means they’ll include light, healthy and clean ingredients that your body will crave (with the occasional ISH). I will also be sharing some fitness and self-care tips for beginners. So, let’s get started! XOXO