Filet Mignon Roast in Balsamic Garlic Marinade
Serves
4-6
Prep time
20 min
Cook time
45 min
Serves
4-6
Prep time
20 min
Cook time
45 min
Recipe developed for Yossi’s Cuts in collaboration with Ayela Nir-Krispine, a personal chef and recipe developer.
Ingredients
Directions
Ingredients
- 1 four pound Fillet Mignon roast
- 4 garlic cloves minced
- 1/4 cup balsamic vinegar
- 1/2 cup Dijon mustard
- 6 tablespoons pure maple syrup
- salt and pepper
Directions
- 1) In a large Ziploc bag place the garlic, mustard, balsamic, maple syrup, and season generously with salt and pepper.
- 2) Using a fork whisk this mixture together until fully incorporated.
- 3) Place the filet mignon roast into the bag and marinate for 1 to 2 hours.
- 4) Preheat the oven to 500°F. Line a sheet pan with aluminum foil.
- 5) Place the marinated beef on the sheet pan, with an oven-safe Thermometer inserted two inches into the thickest part of the roast. Reserve the marinade in the Ziploc bag.
- 6) Roast the filet for 30 minutes until the thermometer registers at 125°F.
- 7) Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest in the pan for 10 minutes.
- 8) Pour the reserved marinade into a small saucepan and bring to a full boil.
- 9) Slice the roast and serve warm with the sauce, enjoy!
Yossi’s Tips
1. Buy an oven safe meat thermometer to check the internal temperature to know when it’s ready.
2. To cut prep time, prepare marinade and pIace roast in Ziploc bag when cold and allow it to marinade on the counter until it’s room temperature.
3. To reheat, wrap the roast in aluminum foil and place in a 4OO°F oven or warming drawer. Warm for 10 minutes just until it has been warm through but not cooked, sIice and place on a serving platter. Boil the sauce and serve warm with roast.
2. To cut prep time, prepare marinade and pIace roast in Ziploc bag when cold and allow it to marinade on the counter until it’s room temperature.
3. To reheat, wrap the roast in aluminum foil and place in a 4OO°F oven or warming drawer. Warm for 10 minutes just until it has been warm through but not cooked, sIice and place on a serving platter. Boil the sauce and serve warm with roast.
