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Elegant and Easy – Filet Mignon Roast with Roasted Winter Vegetables

Today is the first day of Fall and the look and feel around our area of New York certainly indicates that much. The weather is cool and crisp, the leaves are starting to turn and thoughts turn to fall and autumn fruits, vegetables and meals around here. Sure, that means soups, stews and the like but it can also mean fall entertaining with some elegant but easy meals that you can put together when you have friends and family over. We had just such a dinner this past weekend and I decided to make a filet mignon roast. It’s not something we have very often because of the price but it is a nice treat when you are having a larger party over. This recipe from Food Network is the perfect answer for your meal with a tender filet mignon roast along with some of your favorite roasted winter vegetables.

Filet Mignon with Roasted Winter Vegetables

For the Vegetables:

2 large parsnips, peeled and chopped

1 butternut squash, peeled and chopped

2 to 3 sweet potatoes, peeled and chopped

1 pound mini carrots, well cleaned

2 bunches beets, scrubbed, tops trimmed and halved

2 red onions, quartered

1 head of garlic, cloves separated and peeled

3 tablespoons olive oil

2 tablespoons minced fresh rosemary

Kosher salt and freshly ground black pepper, to taste

For the Filet Mignon Roast:

2 tablespoons olive oil

4 tablespoons stone ground mustard

6 cloves garlic, minced

3 tablespoons minced fresh rosemary

2 tablespoons freshly ground black pepper

1 (6-pound) whole beef tenderloin (filet mignon)

Kosher salt, to taste

Preheat the oven to 425 degrees. For the vegetables, add all of the vegetables, the garlic, the olive oil, the rosemary, the salt and the pepper, to taste, in single layers on 2 rimmed baking sheets. Toss the vegetables until they are well coated with the olive oil. Roast the vegetables until they are golden brown and tender, about 45 minutes to 1 hour. Cover and keep warm until you are serving.

For the roast, preheat the oven to 500 degrees. Combine the olive oil, minced garlic, mustard, rosemary and pepper in a small bowl until they are blended. Coat the tenderloin all over with the mustard mixture. This can be done the day before and left in the refrigerator overnight if you like. Just before roasting, season the tenderloin generously with kosher salt, to taste. Set the tenderloin in a large roasting pan and place it in the center of the oven on the middle rack. Roast the tenderloin until an instant-read thermometer inserted into the tenderloin registers 135 degrees, about 20 to 25 minutes. Remove the roast from the oven to a cutting board and tent it with aluminum foil. Allow the tenderloin to rest for 10 minutes before slicing. Arrange the slices on a platter and serve alongside the warmed roasted vegetables.

It is a simple dish that looks great, smells great and tastes awesome. The meat was done just perfectly so that it was medium-rare to medium throughout and the vegetables were nicely browned and tender and full of flavor. Of course, you can always add whatever vegetables you like best to the dish besides what is in the recipe, like mushrooms, fingerling potatoes, acorn squash, Brussels sprouts or whatever happens to look good at the grocery store when you are shopping. I used golden beets in mine because I liked the look and the flavor but any beets you like will work here. Everyone really enjoyed it and it was a great night with some good food.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

1 Comment

Posted by MikeG on September 23, 2014 in Beef, Cooking, Dinner, Produce, Vegetables

Tags: filet mignon, filet mignon roast, filet mignon roast with roasted winter vegetables, food network, roasted vegetables, roasted winter vegetables, whole beef tenderloin recipe, winter vegetables

Getting Primed for the Holidays: One-Pan Prime Rib and Roasted Vegetables

27 Dec

When we decided to host Christmas dinner this year, I knew immediately that I wanted to make a classic prime rib dinner. To me, nothing says Christmas better than a prime rib roast, and I had just seen a recipe in December issue of Cook’s Country that seemed perfect to try out and that would save some room in the oven as well. This is a recipe for prime rib and roasted vegetables all in one pan. The vegetables get roasted at a high temperature while the meat is resting so everything can be done at the same time perfectly.

One-Pan Prime Rib and Roasted Vegetables

1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4-inch

Kosher salt and pepper

Vegetable oil

2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces

1 pound parsnips, peeled and sliced to 1/2-inch thick on bias

1 pound Brussels sprouts, trimmed and halved

1 red onion, halved and sliced through the root end into 1/2-inch wedges

2 teaspoons minced fresh thyme

Using a sharp knife, cut through the roast’s fat cap in a 1-inch crosshatch pattern, being careful not to cut into the meat. Rub 2 tablespoons of kosher salt over the entire roast and into the crosshatch. Transfer the roast to a large plate and refrigerate, uncovered, for at least 24 hours and up to 96 hours.

Adjust an oven rack to the lower-middle position and heat the oven to 250 degrees. Season the roast with pepper and arrange the roast, fat side up, on a V-rack set inside a large roasting pan. Roast the meat until it registers 115 degrees for rare, 120 degrees for medium-rare or 125 degrees for medium, about 3 to 3 1/2 hours. Transfer the V-rack with the roast to a carving board, tent the roast loosely with aluminum foil and allow it to rest for about 1 hour.

Meanwhile, increase the oven temperature to 425 degrees. Pour off all but 2 tablespoons of fat from the pan. If there is not enough fat in the pan, add some vegetable oil to equal 2 tablespoons. Toss the carrots, parsnips, Brussels sprouts, onion, thyme 1 teaspoon of kosher salt and 1/2 teaspoon of pepper with the fat in the pan. Roast the vegetables, stirring halfway through the roasting process, until they are tender and browned, about 45 to 50 minutes.

Remove the pan from the oven and heat the broiler. Carefully nestle the V-rack with the roast among the vegetables in the pan. Broil the roast until the fat cap is evenly browned, rotating the pan if necessary, about 5 minutes. Transfer the roast to the carving board, carve the meat from the bones and cut the meat into 3/4-inch-thick slices. Season the vegetables with salt and pepper to taste and serve the roast with the vegetables.

This prime rib tasted amazing. It was buttery soft to cut and tasted amazing, as prime should. The vegetables were perfectly roasted as well to get great flavor from them. Don’t forget to save those bones once you cut them away as well. you can go ahead and make some incredible beef stock with those for soups later on.

I also made a quick chimichurri sauce to go with the beef. This recipe was with the prime rib recipe in Cook’s Country and really gave a nice bold taste to the dish as a whole. It is very easy to put together and would be great to go with any type of steak,

Red Chimichurri Sauce

1 onion, chopped fine

1/2 cup minced fresh parsley

1/2 cup red wine vinegar

1/2 cup extra-virgin olive oil

3 garlic cloves, minced

1 tablespoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon red pepper flakes

Whisk all the ingredients together in a bowl. Cover with plastic wrap and let stand at room temperature at least 30 minutes. Whisk again before serving.

You can make the sauce up to 3 days in advance and just let it come to room temperature while the meat rests. It is also a great addition to your morning scrambled eggs. One more thing about the roast: don’t skip out on the salting a few days before or at least one day before. It really makes a difference in drawing out the moisture of the beef so that it is nice and dry and browns really nicely at the low cooking temperature and the final 5 minute browning under the broiler really finishes it off.

That’s all I have for today. Check back next time for another recipe as I still have lots to share from my holiday cooking. Until then, enjoy the rest of your day and enjoy your meal!

4 Comments

Posted by MikeG on December 27, 2013 in Beef, Cooking, Dinner, Holidays, Sauce, Vegetables

Tags: Cook's Country, Cook's Country prime rib, one-pan prime rib and roasted vegetables, prime rib, prime rib recipe, prime rib roast, prime rib roast recipe, red chimichurri sauce, roasted vegetables

One Pot Meal : Roast Provencal Chicken and Vegetables

06 Jun

Making a one-pot meal for dinner has some great advantages to it. Not only does it make cleanup after the meal simple and easy, but cooking everything together in one pot or pan gives all the food the chance to meld flavors. As soon as I saw this recipe in bon appétit Magazine, I knew I was not only going to give the recipe a try, but that I was going to add vegetables to it so we could have the complete meal together.

Roast Provençal Chicken with Roasted Vegetables

2 garlic cloves, finely chopped
1/4 cup herbes de Provence
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1 3 1/2 to 4 pound chicken, cut into 8 pieces
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
2 onions, peeled and cut into quarters
2 sweet potatoes, chopped
2 Yukon gold potatoes, chopped
1/4 cup olive oil
Salt and freshly ground black pepper

Preheat the oven to 475°. Mix the garlic, herbes de Provence, oil, salt, and pepper in a small bowl. Rub the mixture all over the pieces of chicken, covering the skin on both sides. Place the chicken on a wire rack.

Add the carrots, parsnips, onions, sweet potatoes, and potatoes to the roasting pan. Mix the olive oil with the vegetables, tossing to evenly coat everything. Season with salt and pepper. Place the chicken on top of the vegetables and roast the chicken in the oven until the skin begins to brown, about 25 to 30 minutes. Reduce the heat to 350° and roast until an instant-read thermometer inserted into the largest piece of chicken registers 165°, about 30 to 40 minutes longer. Remove the chicken from the oven to a separate platter and cover to rest for 10 minutes. Put the roasting pan back in the oven to allow the vegetables to roast longer and caramelize for another 10 minutes. Remove the vegetables and place on a separate serving platter.

If you didn’t want to cut the chicken up beforehand, you could certainly leave it all and then rub the herb mixture inside and outside the chicken before you roast it. If you like your vegetables a little crisper, when you place them back in the oven after removing the chicken you could turn the heat up on the oven to 450° and let them roast at a higher temperature for a little bit longer. I particularly like the way the spices came out on the chicken itself. They tasted great with the vegetables and you could use any vegetables that you like here, although vegetables work best for this type of roasting because they can sustain in the oven a little bit longer than the other vegetables like broccoli or cauliflower or the like.

That’s all there is for today. Check back again next time to see what other recipes I use for the week. I still have a couple of other things planned for the coming days so hopefully I can get to them. I know I’ll be making something with Italian sausage, some type of chicken sandwich and I also have a couple of pork recipes that I want to try out soon so keep checking back to see what I decide to make. Until next time, enjoy the rest of your day and enjoy your meal!