Filet Mignon with Garlic Toasts

By á-6416

Ingredients

• 1 spray(s) cooking spray
• 8 clove(s) (medium) garlic clove(s), peeled (or to taste)
• 1 Tbsp olive oil
• 1 tsp fresh lemon juice
• 3/4 tsp table salt
• 1/4 tsp black pepper
• 1 1/2 Tbsp fresh parsley, fresh, finely minced
• 2 pound(s) uncooked trimmed beef tenderloin, trimmed and tied (from butcher)
• 24 oz French bread, cut into sixty four 1/3-inch-thck slices

Preparation

Step 1

Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.

In a small bowl, combine garlic, oil, lemon juice, salt, pepper and parsley; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).

Rinse beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 24 minutes for medium.

Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.

Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.

Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half (to yield 64 pieces total). Place a slice of meat on each garlic toast and serve. Yields 2 pieces per serving.