Double over the meat at the tapered end and tie the fillet securely with fine butcher ... and tuck a couple of sprigs of thyme underneath. Roast for 25-30 minutes. If you have a meat thermometer ...

However, it's also pricey, which means you need to roast it right. Luckily, Ina Garten's go-to method for roasting filet of beef ... and served with a punchy sauce. Read more: Ina Garten's ...

Rub the fillet of beef with plenty of salt and ... foil and place in the fridge to cool completely. To make the sauce, cut the roasted garlic bulbs in half horizontally and squeeze the garlic ...

Add cream and simmer until flavors meld, about 2 minutes. Use a slotted spoon to remove potatoes from oil. (Save oil for another use.) Spoon sauce over steaks and serve with warm potatoes.

Filet mignon is the ultimate indulgence ... For added depth, consider adding a splash of beef stock to the sauce. Pair it with roasted vegetables, mashed potatoes, or a crisp salad for a complete ...

The aromatics are layered with red and plum and cassis, smoky roast coffee bean, dried thyme and cedary spice. There is a lot of wow-factor here.

You won't have to do much (and shouldn't) to a filet mignon to get an almost buttery piece of meat. It's lean without a ton of beefy flavor, so it's often served with sauce or wrapped in bacon to ...

An average of 5.0 out of 5 stars from 2 ratings Roast beef with homemade horseradish sauce is an impressive ... but less expensive than a rib of beef or fillet – and more forgiving in the ...

Let the meat stand for five minutes, remove foil and cut into six equally large slices. Serve with sauce and mange toute and cherry tomatoes and decorate with thyme.

Removed the fillet from the marinade (reserving the marinade to use later) and sit it in the roasting tin. Roast in the oven for 25–30 minutes, until golden brown and cooked through. Remove the ...