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Filet Mignon December 10, 2009

The King of Steaks

Roast Tenderloin

1 whole tenderloin (choice, peeled)

Salt

Pepper

Garlic powder

Worcestershire sauce

Mirepoix (1 carrot, 1 large onion and 2 stalks celery - chopped)

1 1/3 bottle of inexpensive Port wine

Corn Starch or Flour

Preheat oven to 450º

Wash tenderloin in cold water. Pat dry with paper towel. Place in roasting pan large enough to accommodate roast. Cover with seasonings and Worcestershire sauce. Add mirepoix around the roast. Add wine to bottom of pan. Depending on size of roast it will take anywhere from 45-55 min for medium rare. When done, remove roast from pan and let stand for 15 min. Pour juices from roasting pan into saucepan and place on stove medium heat. Add thickening agent (corn starch or flour) to thicken. Slice roast into desired thickness.

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113 Welfare Road

Simpson Bay, St. Maarten

Netherlands Antilles

Phone: 544.3500

Mobile: 520.6760

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