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Filet Mignon
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- 1
We rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
- 2
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.
- 3
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.
- 4
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.
- 5
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. Taste for salt and serve when it looks done.