Ok- so I bought a Whole Filet Mignon today, because it was small, inexpensive, and for Valentines Day this weekend… I cleaned the Filet in three pieces, the Chain, the Loin, and the Butt End. All are attached but have silver skin that is very chewy so I separate all three pieces. I will wrap the chain for a beef soup tomorrow in the Crock Pot. Examples below.
Above is the Chain cut for soup tomorrow. So for 5 people I used the Butt and the smaller half of Tenderloin.
Salt and pepper heavy to tenderize the beef. I used my favorite kitchen appliance in the winter time, The Ronco Rotisserie.
beef broth 1 can 14.5 oz. reduced slowly on the stove.
onion 1 sliced and dredged in flour with salt and pepper.
While the beef is cooking slice your onions and add salt and pepper for taste. Add 1/8 all-purpose flour and coat them.
large baguette cut in 5 sections.
butter 1/2 stick melted
garlic 1 and 1/2 teaspoons
parsley 1 teaspoon
In a sauté pan brown your butter with garlic and parsley. Do not burn. With a pastry brush, coat all sandwich bread slice in half. Toast in the oven lightly on 350 degrees.
yellow potatoes 6 rinsed and dried. Cut into wedge cuts. Deep fry at 350 degrees for 5 minutes. Drain off all oil. Season with Kosher salt, pepper, and parsley and finish in the oven at 350 degrees until tender.
Now its time to fry your onions until crispy. Drain oil off well.
When Filet is cooked to 135 internal degrees for medium to medium rare, take out and let rest for 10 minutes. Well done Beef is 165 internal degrees. Add the natural au jus to the beef broth. Slice the Filet thin and add to beef broth. Take out after meat is soaked. Build your Sandwiches. Beef and onions on garlic bread, served with potato wedges and au jus on the side to dip your toasty sandwich… This was awesome. Enjoy, Jason