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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Roasted fillet mignon covered in mushrooms and onions. This always comes out juicy and tender with so much flavor Ingredients:
1 lb beef tenderloin (4-5 pieces) |
1 teaspoon black pepper |
1 teaspoon kosher salt |
2 teaspoons butter |
1/2 onion (chopped) |
5 -6 mushrooms (chopped) |
1 shallot (optional) |
2 tablespoons flour |
1/4 cup red wine |
1/4 cup maggi seasoning or 1/4 cup soy sauce |
1 (8 ounce) can chicken broth |
Directions:
1. Combine broth (beef or chicken), red wine, flour, mushrooms, onions, and shallots in medium glass baking dish and mix well until flour is no longer visible.
2. Poke fillets about 3 times on both sides with a fork. cover them completely with maggi seasoning (or soy sauce). Let sit for 10 minutes OR place in ziplock bag and into the fridge for 5 minutes.
3. Preheat oven to 425°.
4. Place fillets inside dish covering with broth on both sides and place in the oven. Make sure broth covers at least half of the fillet.
5. Flip fillets after 20 minutes and add a pinch of kosher salt and pepper to the top of fillets.
6. Flip fillets again after another 20 minutes and add the rest of the salt and pepper to the top of the fillets. With a fork, place butter on top of each one. Place back in oven.
7. Cook to your desired taste. If you want them medium well cook for 10-20 more minutes, if you want them well done, cook 15-30 minutes longer, turning them over once more if needed.
8. Either way this will come out the juiciest and most flavorful fillet you've ever tasted. Enjoy!
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