Saturday, March 26, 2011

Filet Mignon Roast with Red Wine and Shallot Sauce and Roasted Asparagus and Onions

It was Matt's birthday this week and he decided to request some of his favorite food rather than go out to a restaurant. He said as long as there was steak or beef and cheesy potatoes (Johnson style) then he would be happy. It turned out really good so I will definitely be making it again at some point. And I had forgotten how good Johnson style cheesy potatoes are!

The Recipe:
For the roast:
- Filet Mignon roast (I used a 1 lb. 'Steakhouse Marinated' one from Trader Joe's, if I hadn't bought a marinated one then I would have marinated beforehand)
- salt and pepper
- about 5 Tablespoons olive oil
- 1 onion, chopped
- 1 bunch of asparagus, cut into 2 inch pieces

For the Sauce:
- 2 Tablespoons olive oil
- 3 shallots, finely chopped
- 3/4 bottle red wine (I used a Cabernet)
- salt and pepper
- 2-3 teaspoons honey, to taste

The Method:
- preheat oven to 350 degrees, tie meat with kitchen twine in at least two places, season meat with salt and pepper and let sit out of fridge for about 30 minutes (to get to room temp.)

- put onion and asparagus into the bottom of roasting pan, toss with 3 Tablespoons olive oil, salt and pepper

- heat 2 Tablespoons olive oil in a pan and sear roast on high heat for a few minutes on each side or until each side looks like this...

brown crust=good flavor! It honestly smelled exactly like Ron of Japan in here while it was searing (Chicago people know what I'm talking about!)

- place roast directly on the bed on onions and asparagus and finish off cooking in the oven. It will take about 40-45 minutes to reach 145 degrees (medium rare) on a meat thermometer.

- when meat is finished, place on cutting board and tent with foil for at least 10 minutes before slicing (to keep all the juices in)

You can make the sauce while the roast is in the oven:

- heat last 2 Tablespoons olive oil in the same pan that the roast was seared in (to pick up the left over bits of flavor)
- add chopped shallots, season with salt and pepper, saute for a few minutes or until shallots are soft
- add red wine (take pan off the heat to do this so you don't start a fire!) and simmer on low heat until almost all of the liquid is gone (this will take the whole time the meat is roasting)
- remove from heat and add honey to taste
- to serve, slice meat and spoon some sauce onto each piece

The finished product...

Also, this was the first time we have ever used our china and nicer flatware! I know, a little late, right? It just feels too special to use or something but this special occasion and beautiful meal felt like the perfect reason to break it in.

And it wouldn't be complete for Matt without some chocolate. I wish I said I made this too but it is a store bought French Silk Pie. Oh well, it was delicious!

Happy Birthday Matt!

Extra tips:
- You can use a roasting rack instead of putting the meat directly on the veggies but I like the way the meat drippings flavor the veggies when sitting right on top.
- I roasted at 350 degrees cause I was making the potatoes at 350 but you could also do at higher temp. for shorter amount of time.
- My usual philosophy is that meat is always better with a good sauce but this meat was so good it didn't need anything extra. But when I do make this again I will probably try it with a different sauce just for variety's sake.

1 comment:

Emily said...

So will you be sharing the recipe for Johnson cheesy potatoes? Those sound delicious. I hope you are allowed to share :)

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