Just in time for the holidays, we’re sharing a vintage recipe for filet mignon. An indulgence? Of course. Filet mignon is such a high quality cut of meat that it really doesn’t need much in the way of preparation or fussy cooking techniques.
Today, all we’re doing is giving this tenderloin a simple dry rub and roasting it in the oven. Seriously, it’s as simple as that. Cascabel peppers have a rich flavor and mild heat (with the seeds removed) that stands up well to beef and blends well with high quality cocoa powder for a surprisingly complex, warm dry rub.
2 pounds beef tenderloin
4 dried Cascabel peppers, stems and seeds removed (I bought these at Penzeys)
1 heaping tablespoon good quality cocoa
1/2 teaspoon salt
Step 1) Grind Cascabel peppers into a fine powder in a small blender or clean coffee grinder. Add cocoa and salt. Mix with fingers.
KRUPS F203 Electric Spice and Coffee Grinder with Stainless Steel Blades, Black
Step 2) Rub pepper and cocoa mixture all over both sides of the beef tenderloin. Place tenderloin in a pan lined with a roasting rack and allow to rest at room temperature for 30 minutes.
Step 3) Roast tenderloin in a preheated, 425 degree oven for 35 – 45 minutes until a meat thermometer registers 145 degrees (for medium-rare) or 160 degrees (for medium, my personal preference). When desired meat temperature is reached, remove from oven and cover meat loosely with aluminum foil for 5 minutes. Allowing the meat to rest prevents juices from running everywhere when you slice the tenderloin!
Step 4) After 5 minutes, cut tenderloin across the grain into 1 1/2 inch thick slices. Serve immediately with a green salad and the starch (potatoes, yams, or perhaps squash) of your choice.
Here’s a super fast side dish that’s fantastic with chicken or fish. Ready… set… GO!
A cross between a pancake and an omelette, Pannekoeken (to the Dutch) or Pfannkuchen (to the Germans) makes a lovely breakfast no matter how you choose to pronounce it! Today we’re making this simple dish with cherries, for a sweet and cheerful twist. Continue reading
When you want a dessert that’s not too sweet, Tangy Citrus Cookies are a great option. Layers of lime flavor add a pleasant ZIP! to this recipe, which pairs wonderfully with a cup of tea. Continue reading
Ah, Singapore noodles – savory, a little spicy, and full of tasty morsels of whatever stir-fried veggies and protein you desire. Making Singapore noodles is faster than making spaghetti and meatballs, and costs less than yet another take-out meal. Let’s get started! Continue reading
One of my pint size kitchen helpers makes Porcupine Meatballs with his Nana, and requested them for dinner here at Crowded Earth Kitchen. I made Continue reading