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How to cook a filet mignon roast (with simple salad)

I’m trying something new today folks. Instead of my usual daily content, I decided it was time to test out the waters of YouTube. I couldn’t think of a better way than with homemade cooking videos.

 

I recorded this video back in January right after the holidays. And by “I” what I really mean is Mark. I’m lucky that he’s so supportive. Whenever I have an idea he jumps at the chance to help me. He’s also the driving force behind our healthy eating habits, so this post is dedicated to him.

 

Though many would regard red meat as unhealthy, filet mignon (otherwise known as beef tenderloin) is extremely lean. Pared with vegetables or salad, this type of food is generally what we eat when we’re trying to maintain our healthy diets.

 

The full recipe and cooking instructions can be found below.

 

I hope you enjoy the video, let me know what you think of the format in the comments.

 

Ingredients:

For the roast

1 filet mignon roast (also known as beef tenderloin roast)

1 ½ tsp of sea salt

1 tsp cracked pepper

2 tbsp extra virgin olive oil or coconut oil

2 handfuls of wild mushrooms

2 onions, thinly sliced

 

For the salad

1 head of butter lettuce (or lettuce of your choice)

1 ½ – 2 tbsp of red or white wine vinegar

3-4 tbsp extra virgin olive oil

1 ½ tsp of sea salt

1 tsp cracked pepper

Any extra vegetables of your choice (radishes, cucumbers, etc.)

 

Tools

A heavy roasting pan

Thongs or spatula

Knife

Cutting board

Whisk

 

First, pre-heat your oven to full whack (which is Jamie Oliver speak for as high as it will go).

 

You’re then going to want to get your roast prepared. Make sure it’s been resting at room temperature for at least 20 minutes if not longer (I like to let mine rest for upwards of an hour). If you cook the meat when it’s cold, it will shrivel up and become really tough to eat.

 

Cover the roast liberally with sea salt and freshly cracked pepper, on all sides. The roast will likely come wrapped in twine, just leave it on.

 

Put your roasting pan on your hob or stove top on medium high heat and add olive oil to the pan (about 1 ½ tbsp.).

 

When the oil start to glisten and shimmer, you know it’s getting hot. Put the roast in the pan and let it sear up. Searing is very important because it gives the meat a nice, flavourful coating. And with the salt and pepper on the roast it creates a nice crust.

 

Sear the meat on all sides (about 5-7 minutes in total).

 

Once the meat is fully seared, remove it from the roast and leave it to rest on a plate. Don’t worry about it getting cold as it’s going to go back into the roasting pan once we sauté up the mushrooms and onions.

 

At this point you might want to add a bit more oil to the pan, and turn it down to about medium. You want the pan to still be quite hot with lots of fat to properly fry up the vegetables.

 

Add the mushrooms and onions to the pan. Note: Please make sure you don’t wash your mushrooms. (Mushrooms are like sponges and any water you add to them they will absorb and become all watery and bland. If they’re dirty, just wipe them clean with a paper towel).

 

Cook them for 7-10 minutes or until they’re a dark golden colour.

 

Once they’re cooked, add the roast on top of the mushrooms and onions and put the roasting pan in the oven, and turn the temperature down to 180 degrees Celsius. Don’t forget to do this part otherwise you’ll ruin your roast.

 

Put the timer on for 15 minutes, and then start on your salad.

 

I like to make the dressing directly in the salad bowl and then toss the lettuce leaves on top. If you prefer you can make it in a separate bowl and just add it to the leaves later.

 

To make your dressing, start by adding the salt and pepper to the bowl. Next, add 1-2 tbsp of red or wine wine vinegar. Then grab your whisk (a fork would work too) and stream in the olive oil while you’re whisking. You want a vinegar-to-oil ratio of 1:3 to start. Whisk the dressing vigorously until it emulsifies. Taste it for seasoning and acidity levels. If it’s too tart (too much vinegar), then add some more oil. Add it slowly and in small amounts as you go.

 

Once the dressing is made just add to the leaves and vegetables and toss. I like to use my (clean) hands to mix it in with the dressing, but feel free to use salad tongs.

 

When the timer for the meat goes off, get the pan out of the over and remove the roast to a serving tray or plate. Cover it in tin foil (shiny side towards the meat) and a tea towel to keep it warm while it rests. It’s very very important to let your meat rest. Otherwise, if you carve it right away, all the juices will run from the meat and it will lose its flavor.

 

Let the meat rest for about 10 minutes. Once that’s done, carve it up into 1 ½ to 2 inch slices and serve with the roast drippings and salad.

 

Simple. 🙂

One Comment

  1. Vicki Vicki

    Wow! So professional in every way. Make more please…

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