Filet Mignon
For my entire career this was our signature dish and the secret is all in the marinade.I always like to serve this filet with some horseradish cream on the side.
Ingredients
Filet Mignon
- Beef Tenderloin
Marinade
- 1 cup Soy Sauce
- ½ cup Water
- 2 tbsp White Rice Vinegar
- 2 tbsp Chopped Pickled Sushi Ginger
- ½ cup Dark Brown Sugar
- 1 pinch Salt
- ½ tsp Black Pepper
- 1 tbsp Onion Powder
- 1 tbsp Garlic Powder
- 1 tbsp Sugar
- ¼ cup Horseradish
- ¼ cup Olive Oil
Instructions
- Mix together Soy Sauce, Water, White Rice Vinegar, Pickled Sushi Ginger, Dark Brown Sugar, Salt, Black Pepper, Onion Powder, Garlic Powder, Sugar, Horseradish and Olive Oil.
- Pour marinade over meat and marinate at least 2 hours and up to overnight.
- Place tenderloin (whole filet mignon) on roasting pan and roast in a 400℉ oven for 20-25 minutes. If it is extra large leave it in for 30-35 minutes. Internal temperature should read 120-125℉. Let rest for 10 minutes before slicing.
Notes
If you have a large group such as a wedding reception my catering trick was to use 8 oz filet mignon portions instead of the whole tenderloin. We (Johnny B.) would use a super hot grill and place grill marks on each side of the filet, above 30-60 seconds per side. The seared meat would go into a marinade bath and would be panned for counting. On the job site, ideally there would be a great convection oven or we would bring one with us where the finished product would be brought up to serving temperature quickly. When an oven was not available we would use chafing racks with sterno heat. Once the meat was at 115-120℉ the pans were removed from the heat to rest as we plated the meals.
Believe it or not it did work and the filets were always perfect. An oven is best but sterno was a God-send on many occasions because trying to grill 150 filets on site to perfection for plating is almost impossible plus I would never have put that kind of stress on any chef or kitchen person. Our way really worked and always received rave reviews.
