Westchester Food Finders, I have a great New Year’s Eve entrée for you!
My Drunken Honey Herb Crusted Filet Mignon is easy to prep and even easier to cook. You can have your decadent and rich meal in the comfort of your own home at a fraction of the high end restaurant prices.
Start out by sourcing your filet mignon. If you have a butcher you like to use regularly, give them a call as ask for a filet mignon roast. They will peel, clean and tied the roast for you.
Some super markets and farm based grocery stored will peel, clean, and cut or tie your filet mignon as long as you purchase the entire tenderloin. The filet when bought whole, is usually priced attractively, so take advantage of buying the whole tenderloin and have them cut some steaks for you to save for another day. Have them prepare the roast to your preferred size.
If you are feeling inspired, you may buy the whole tenderloin and clean it yourself. Remember that you want to remove all of the excess fat. Most importantly you will want to peel off the silver looking lining that wraps the tenderloin. This lining cooks tough and is not something you want to serve yourself or your guests. Tie your tenderloin with two to three inches of spacing. The ties will keep your filet firm while cooking and cutting.
The “trick” to cooking a delicious filet mignon roast is that you have to over season the roast. Since you are cooking a large piece of meat and cutting once cooked, you want the mixture of herbs and spices to be absorbed by your filet.
I like to place all of my favorite herbs and spices in a bowl and add my liquor of choice and some honey to create an herb paste. The paste gets thick and sticky and makes it easy to layer on your roast.
Please follow this list of herbs loosely, as this is your chance to customize the flavor of your roast and make it “yours”.
I like to use a combination of parsley, basil, roasted chopped garlic, pink sea salt, chili powder, black pepper, red pepper flakes, coriander, cumin, paprika, fennel seed, and chopped sage. I add three parts liquor to one part honey. I prefer a rye, whiskey or bourbon. Some brands actually offer a honey variety which works best in my opinion.
Now if you are like some of my friends, you are scratching your head over the list of herbs and thinking where do I even find fennel seed, and when will I ever use this stuff again. If that is you, pick up a pre-mixed steak seasoning. Something like a Montreal steak or steak house seasoning will do. Add your parsley and basil, and anything flavorful in your liquor cabinet will do just fine!
Place your roast in a pan of choice and wrap your filet in your herb paste. (No shame in using an aluminum pan when your hosting. They cut down your clean up and they can be fully recycled) Cover your roast either with a lid or with aluminum foil and place in the center of your oven’s top rack. Cook at 400 degrees.
Now since not all roasts are created equal, you will have to use a thermometer to test for doneness. I prefer my filet mignon medium-rare. So I cook my roast to an internal temperature of 140 degrees.
Test your roasted every 20 minutes. You will want to uncover your roast once your internal temperature hits 100 degrees and you will test every 10 minutes from that point on. Uncovering the roast will dry your herb mixture slightly and give you the “roasted” texture to the outside of the meat.
Once your roast is cooked. Remove from the roasting pan and plate. Let the roast rest for 10 minutes and carve table side. Plate with your favorite sides and you will have wowed yourself and your diner guests.
Enjoy and Happy New Year!