Hi Everyone! I am so excited about this blog today. This recipe goes on the “change my life” recipe list, and it takes a lot to get on that list! I was introduced to this masterpiece about 5 years ago by the fabulous and talented Aunt Joy. I made it a few years back for the first time for a New Year’s Eve party that we hosted at Katie’s house, and I have been making it ever since. This recipe is so good that it has officially become my traditional Christmas Eve main entrée dish. (Lucky for us, while my family is Jewish, I grew up celebrating all major holidays as my father is Jewish and my mom is Catholic!) A HUGE thank you to Aunty Joy for introducing me to Rosemary Garlic Filet Mignon! Here’s how it goes:
1/2 cup of Olive Oil
1/2 cup of Soy Sauce
1/4 cup of Balsamic
8 Garlic Cloves
4 Teaspoons of Rosemary
1/2 of a Filet of Beef
*Note- Please remember that filet of beef and beef tenderloin are the same cut of meat (admittedly, that confused me for awhile).
*Note- I double this recipe so we have extra sauce to dip garlic bread and pour on the steak. Use 1 cup of olive oil, 1 cup of soy sauce, etc….you get the point).
Combine the first five ingredients in a blender and blend until you have a marinade. Meanwhile, pierce the meat with a fork.
Marinate the meat in the refrigerator for 2 days (yep you read right…2 days!)
Remove the filet from the marinade. Set aside the remaining marinade. Do not throw it away!
Cook the filet at 425 degrees for about 35 minutes.
After cooking to your desired temperature, cover with foil and let sit for 20 minutes before slicing.
Here are some general guidelines for temperatures and approximate cooking times for filet of beef:
- Rare (140 Degrees Fahrenheit) – half beef tenderloin, 35 to 40 minutes; full beef tenderloin, 45 to 60 minutes
- Medium Rare (145 Degrees Fahrenheit) -full beef tenderloin, 45 to 60 minutes
- Medium (160 Degrees Fahrenheit)– half beef tenderloin, 45 to 50 minutes
- Medium Well (165 Degrees Fahrenheit)– full beef tenderloin, 60 to 70 minutes
- Well Done (170 Degrees Fahrenheit)-
*COOKING TIP- When cooking the filet, use a “leave-in” meat thermometer to check the internal temperature of the meat. This is the best way to make sure you are cooking the meat the way you like.
*COOKING TIP- all meats should sit for 10-20 minutes before slicing and serving. This allows the juices to redistribute and stay in the meat keeping it moist and tender. So be patient…WAIT!
Place the left over marinade in a pot and bring to a boil. Let simmer for just a few minutes.
Cut the filet in thin slices (after waiting 20 minutes) and pour half of the sauce over the steak.
Serve the extra sauce on the side for dipping your steak and garlic bread.
That’s it! So easy and so amazing. I am not exaggerating, this dish is the best and my entire family looks forward to it every Christmas Eve. And even though the recipe calls for filet of beef, I make the sauce to use with all types of cuts- flank, prime, skirt, etc. I generally reserve the filet for nicer dinners and use less expensive cuts of meat for weeknight dinners, or sandwiches. Happy cooking!