Whole Filet Mignon
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 I make every year is my whole filet mignon. While it sounds intimidating, it’s very easy and always a show stopper.
This whole filet mignon is such wonderful dish to share. The beef is always perfectly seasoned, tender and juicy. It tastes so great with the homemade gravy. I also love using the fresh rosemary in this recipe. It brings a depth of flavor to the dish that is hard to beat.
It’s probably safe to say that there is something almost 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. So, give this delicious recipe a try for your next celebration. I can guarantee that you friends and family will be so glad you did!
**If you find that your gravy isn’t thick enough you can always grab a separate bowl, pour in some of the gravy and combine it with some AP flour. Mix it well then add it back into the pan. This will help thicken the gravy even more. Be careful though, because this method can tighten up the gravy pretty quickly.
Whole Filet Mignon
Whole Filet Mignon:
- 4 lb. whole filet mignon, trimmed and wrapped
- 2-3 tablespoons olive oil
- 1.5 teaspoons salt
- 1/2 teaspoon black pepper
- 3-4 sprigs of rosemary
Mushrooms and Onions:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 5-6 cloves garlic, left whole or sliced
- 8 ounces baby portobello mushrooms, cremini work too
- 4 medium sized shallots, sliced
- 1 sprig of fresh rosemary
- salt and pepper, to taste
- 4 tablespoons of butter
- 2 tablespoons of AP flour, all purpose flour
- 1.5 cups beef broth
- 1.5 cups mushroom broth
- ¼ cup red wine
- salt and pepper
- 2 saute pans
- baking tray
- wire rack
- meat thermometer
- Preheat oven to 400 degrees
- Ask your butcher for a trimmed and wrapped whole filet. They will trim it for you and wrap it in twine.
- Allow the filet to sit out at room temp for 1 – 2 hours before cooking.
- Grab a baking tray and wire rack. Place the filet on the rack slightly elevated from the bottom of the tray.
- Rub the entire filet in olive oil until well coated.
- Generously season the filet with the 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.
Prepare the mushrooms and onions:
- Grab a sauté pan and add 2 tablespoons butter.
- Add in your sliced portobello mushrooms, shallots, garlic and 1 sprig of rosemary.
- Let everything simmer in the pan until the shallots are slightly translucent and the mushrooms begin to brown.
- Remove the mushroom / shallot mixture from the heat and set aside.
Prepare the gravy:
- In a separate saucepan, you’ll create a roux. Combine 4 tablespoons of butter and 2 tablespoons of AP flour.
- Slowly add your mushroom and beef broth to the roux. You can also add the pan drippings from the filet. You’ll want to slowly add the broth and dripping so the roux can thicken.
- Add 1/4 cup 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 begins to reduce and is thick and creamy.
Assemble the dish:
- Finally, once the filet is out of the oven, let it rest for 20-25 minutes before slicing. 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 on the side of the meat.
- Add the gravy to a gravy boat and serve warm.