15.090 Roast Filet Mignon with Baked Beans

katch4246

April 4

Cycle 15 - Item 90

4 (Thu) April 2024

Roast Filet Mignon with Baked Beans

3.5

by me

at home

-Changgok, Sujeong, Seongnam, Gyeonggi, Republic of Korea-

solo

My sixth attempt at roast beef (see most recently 15.086 Roast Chateaubriand), this time with a different part of the tenderloin.

To my personal liking, a true medium rare (prior roasts have been medium, as W doesn't like "bloody" meat).

Filet Mignon is an American cut of beef. It's the smallest third of the tenderloin, also referred to as the "tail." Although the term is French, meaning "cute fillet," that cut of beef in France is called "filet de boeuf;" in France, "filet mignon" refers instead to a pork tenderloin.

Van Camp's Pork and Beans doesn't appear to contain pork meat (the label list pork as an ingredient, less than 2%).

Being Thursday - all prior attempts were on Sundays, when I had the time to take the meat out of the fridge in the morning and let it come to room temperature before starting the roast - I could only begin the process after getting home from work, so the meat went straight from the fridge into the oven. Weighing only 750 grams, the meat initially registered an internal temperature of 3 degrees and reached the target temperature of 53 degrees in under 2 hours; carryover cooking brought the final temperature to 56 degrees after 20 minutes of resting. At the end, another 10 minutes under the broiler for the reverse sear.

The best one yet. Would've been better with au jus, but I was too tired to make it (even though it only takes a couple minutes) and so just popped open a can of baked beans.

(See also GLOBAL FOOD GLOSSARY)