The first thing to worry about when establishment a filet mignon roast is your selection of roast. If you want to make this for a extra occasion, ask your butcher for the cut early in case they need to order it in. Not every meat department keeps a big stock in this costly cut. Before you pick one out of the case, you need to understand that a filet mignon roast is not the same as a tenderloin. Yes, filet mignon comes from the tenderloin, but it is the most tender portion. The other end of the tenderloin has some chewy portions that you may find disappointing.
When you think about cooking your filet mignon roast, consider that this cut has very petite fat. You do have a tradeoff for all that tenderness; filet mignon does not have a robust beefy flavor like many other cuts. To compensate, many cooks serve it with a gravy made from the drippings or coat the meat with a flavorful rub.
Cooking
To keep your roast from curling, take off the silverskin. This is the tough, silvery membrane on one side of the roast. take off any remaining fat deposits. Cut your tenderloin into two pieces before cooking. You can use your pan more efficiently, and for those who prefer different results, you can cook one to 120 degrees and one to 125 degrees before removing them from the oven. This way your guests have a selection of rare or medium. Before you put your roast in the oven, you will want to tie it with kitchen twine to keep the meat from flattening and losing its shape. Tie a string nearby the roast every two or three inches. The string should be firm, but not too tight. This will help your roast to cook more evenly.
Before searing your roast, pat it dry with a paper towel. A moist face will not let the meat brown properly. When searing, use a heavy based pan and give all sides of the roast a few minutes of undisturbed cooking to originate that beautiful look. If you want to apply a rub to the roast, such as a mustard herb mixture, apply it after the meat has been seared. Applying a rub like this adds flavor without remarkable the filet mignon's delicate taste.
Once you have your roast in the oven, keep a meat thermometer in it. Check it frequently. When the roast reaches 120 degrees Fahrenheit, take off it from the oven. Do not let it overcook. While you may not think it is done at this point, the roast needs to rest, and the meat will continue to cook while the resting period, raising the inner climatic characteristic someone else 10 to 15 degrees. Let the meat rest somewhere warm for at least 15 minutes to let the juices come to be reabsorbed by the fibers.
Do not tent your resting meat with foil. It will stay warm sufficient for the length of time it rests, and tenting would soften the crust by trapping any escaping moisture. Once your roast has rested, you can of course slice it for your guests, knowing that every bite will be juicy and tender.
Tips For Cooking a exquisite Filet Mignon Roast
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