with Bordelaise Sauce

Ingredients

• 3 whole filet mignons (1 3/4 to 2 pounds each)
• 1 1/2 tablespoons cracked pepper
• 1 teaspoon coarse salt
• 3 teaspoons olive oil
• Bordelaise sauce
• 1/4 cup chopped parsley

Instructions

1. Preheat the oven to 350 F.

2. Rub the meat with the pepper, pressing with your hands so it will adhere. Sprinkle the meat with the salt.

3. In a large skillet, heat the oil over high heat, add the meat, one piece at a time, and cook, turning several times, until browned all over. Transfer the filets to a roasting pan and insert a meat thermometer into the thickest part of one filet. Roast the filets in the middle of the oven until done as desired, 125 F for rare, 140 F for medium, and 160 F for well-done.

4. Remove the filets from the oven and let them rest for 5 to 10 minutes before carving into 1-inch thick pieces. Arrange a few slices on each dinner plate and spoon some of the Bordelaise Sauce over each, then sprinkle with the parsley.

Note: The filet can be pan-seared in advance and set aside for up to 2 hours before finishing in the oven.

Other Beef Recipes

BBQ Burgers
Beef Stew over Orzo
Braised Short Ribs
Homemade Meatloaf
Pan-Seared Aged New York Steak
Picadillo in a Lettuce Cup
Argentina Flank Steak
Chicago Steak

Tips

Resting Meat
Steak Done to Order