Whole Filet Mignon
There is nothing better than sharing a whole filet mignon with friends and family over the holidays. Filet is an expensive cut of meat so it’s something we make for special occasions. Truthfully, I do not eat red meat, but this beef recipe is such a hit that I have to make it for my family every year. The beef is always tender, juicy and loaded with flavor. Paired with the vegetables and gravy and your entire family will be coming back for seconds.
About this recipe
This whole filet mignon is made from a few simple ingredients that you most likely have on hand. Since this cut of meat is lean, you’ll want to make sure you coat it really well with the olive oil and seasonings. The fat from the oil will help lock in the juices from the beef. You will also want to ask your butcher to make sure the filet is trimmed and wrapped. This will make your job a lot easier when it comes time to cook the beef. This beef recipe serves 12 people about 5 ounces of beef per person.
For this beef recipe, I made a homemade gravy. If the gravy gets too tight, simply add more broth. The longer the gravy simmers over medium low heat, the more it will reduce and thicken. When serving this meal, I like to add the mushrooms, shallots and garlic on top of the filet. It looks beautiful and allows everyone to get some beef and some vegetables. Serve the gravy in a gravy boat on the side so people can pour as much as they like over their filet.
Store any leftover beef in an airtight container in the refrigerator for 4-5 days. Enjoy the beef as is, over salads or tucked into the ultimate open face sandwich. If you’re looking for more delicious holiday recipes, try my whole roasted herb chicken or my blackened citrus salmon.
Whole Filet Mignon
Whole Filet Mignon:
- 4 lb. whole filet mignon, trimmed and wrapped
- 3 tablespoons olive oil
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 4 springs rosemary
Mushrooms and Onions:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, left whole or sliced
- 8 ounces baby portobello mushrooms, cremini work too
- 4 medium shallots, sliced thin
- 1 sprig rosemary
- salt and pepper, to taste
- 4 tablespoons butter
- 2 tablespoons 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
- Remove the filet from the refrigerator and let it rest at room temperature for 1 hour 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 temperature 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.
- Let the filet rest for 20-25 minutes before slicing.
Prepare the mushrooms and onions:
- Grab a sauté pan and add 2 tablespoons of butter.
- Add the 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 sauce pan, 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 over medium/low heat until the gravy begins to reduce thicken. If the gravy gets too tight, add more broth.
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 everything warm.