Whole Filet Mignon Roast

Choose a Filet Mignon tenderloin roast. Mine was 5+ lbs., silver skin removed.

Preheat-heat oven to Convection Roast @ 425 degrees Fahrenheit.

If you uses a non-convection oven preheat to 450. F.

Place the roast on a rack in a large roasting pan.

Using your hands, rub the roast with Canola Oil or Mild Olive Oil.

Make a dry rub of Garlic Powder, McCormick's Montreal Steak Seasoning or Kosher Salt crystals & Ground Black Pepper. Using your hands, rub the roast with Canola Oil or Mild Olive Oil. Then, using your hands, coat the entire roast with the above dry rub.

Place roast in oven with temperature probe set for 130 degrees internal temperature. Probe should be placed in center of roast halfway through meat. The ends should be medium while the center sections should be medium rare. Since we made this roast way in advance of dinner, we took it out when the probe reached 120 degrees internal temperature and let it rest. Then, placed it back into the 425 degree oven to let the temperature come up to 130 degrees. Before serving, you must let the roast rest for 15 minutes to allow the juices to be retained in the meat. We placed the cut slices of filet into a service warming tray next to heated gravy boat of beef au jus. Since the roast is cooked at such a high temperature, and we were feeding a large group, I opted for packaged au jus gravy to serve with it.

This was a collaborative effort with Kathy, Andy, & Christopher

Andy's Old-Fashioned Peanut Brittle

Makes about 3 ½ pounds.

Ingredients:

3 cups sugar
2 cups water
¾ cup light corn syrup
¾ cup dark corn syrup
4 cups coarsely chopped, salted, roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoons baking soda
1 teaspoons vanilla extract

Preparation:

Butter 2 heavy large baking sheets. Stir first 4 ingredients in heavy, large saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260 F., about 40 minutes. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295 F., stirring constantly, about 15 minutes. Add baking soda and vanilla and stir briskly (mixture will foam up). Immediately pour out onto prepared baking sheets, dividing evenly. Spread out brittle as thinly as possible. Let stand until cold and hard.

Break brittle into pieces. Store in airtight containers at room temperature. (Can be prepared 1 month ahead.)

Andrew Revak prepared this for Revak Christmas Cookie Exchange 2007/2008
From epicurious.com BonAppetit magazine/ November 1992 By Lisa Mayfield: Raleigh, North Carolina