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Honey and Herb Marinated Filet Mignon

Mary Anne here. This recipe became a staple of my catering business primarily because it tastes all the more fabulous when it’s prepped the day before.  The marinade takes less than ten minutes to prepare, it holds for up to 48 hours ahead of time, and is, without question, the most delicious rendition of filet I have ever tasted.  Thankfully, my clients all seem to agree.

Second, the filet can be served either warm from the oven or cooked the day before, sliced, and then refrigerated.  When preparing this dish ahead of time, remove it from the fridge two hours before serving  and warm at room temperature.  For more informal gatherings, such as buffets or “heavy” cocktail fare, the room-temp filet makes a wonderful open-faced sandwich.  I use loaves of soft French bread sliced ½ inch thick, spread the rounds with Boursin cheese, add a tender piece of beef, and then garnish with a bit of crisp watercress tucked between the edge of the meat and bread. This recipe is easily doubled for a larger gathering.

Click here for the “Low” version of this using sirloin in lieu of filet. Equally delicious and much wallet-friendlier!

Honey and Herb Marinated Filet Mignon
Serves 8

Ingredients:
1 whole filet of beef, about 6 lbs. or so before trimming  –  $143.94
¾ cup good quality olive oil    – from stock
1cup soy sauce   – from stock
¾ cup honey  –  $3.99
3 teaspoons minced garlic   – from stock
2 Tablespoons curry powder    – from stock
3 Tablespoons fresh Thyme leaves, coarsely chopped, or 3 teaspoons dried Thyme   – from stock
Additional sprigs of Thyme, for garnish (optional)
Grand Total Assuming Well-Stocked Pantry: $147.93
Cost per Serving: $18.49

Directions:
1. Place the marinade ingredients in a one quart lidded container, such as the kind you get from Chinese take-out.  With a small wire whisk, stir until the honey begins to blend with the rest, then place the lid on the container and shake with all your might.

2. Pour marinade over filet, which has been placed in a roasting pan.  Note:  I find that the honey tends to burn in the bottom of the roasting pan, so I line the pan with heavy foil before marinating and cooking the beef

3. Marinate at room temperature for two hours.

4. Preheat oven to 500 degrees.  Roast, uncovered, for 30 minutes.  Remove from oven, cover loosely with tinfoil, and allow to rest for 20 minutes before slicing beef.  This timing produces beautifully rare meat.  If you want your filet mooing, trim the oven time to 20 minutes.  If you prefer your food well done, by all means increase the cooking time by increments of 5 minutes.

5. Carve filet into ½ inch slices for a formal dinner party, and thin slices for open-faced buffet sandwiches as described above.

6. Serve with warmed pan juices and garnish with sprigs of thyme.