Filet Mignon Wraps – Appetizer

October 14, 2010.   0 Comments.   Categories Arugula, Filet Mignon, From www.goodbite.com, Roasting.  

Filet Mignon Wraps – Appetizer

filetmignonwraps.jpg
In the world of good beef and steak there is nothing more delicious than filet mignon.  There is a reason it is so expensive… it’s worth every penny.  When I’m entertaining, I feel it’s important to use quality ingredients. This is even more important when preparing a recipe with only a few ingredients.  Even the most elegant appetizers don’t have to be complicated.  This one is incredibly simple but you’ll get lots of rave reviews. This is the ultimate in “finger food!”
The star of the show is a slow-roasted whole beef tenderloin. This is the cut from the loin and includes the center-cut also known as filet mignon.  Technically, you could make this appetizer using filet mignon steaks… but slow roasting the entire tenderloin is so much better.  The meat is incredibly tender and supple when slow roasted.  Grilling just doesn’t compare.  And although this cut is expensive, you’ll be very surprised far it goes.  You could feed an army with one tenderloin.  In fact, at a party we through this last July 4th, one tenderloin made enough appetizers for 100 people.  You may even have enough left over for some awesome steak sandwiches the next day!
Filet Mignon Wraps
1 whole beef tenderloin (about 3 lbs) – tie with kitchen twine every 2 inches
2 cups mache greens or arugula
1 cup shaved stilton or a very good quality blue cheese
toothpicks (optional – they should hold together without them and people just pick up with their fingers
Method:
1)    Preheat oven to 250 degrees.  Brown tenderloin in a skillet on medium high heat until browned on all sides.  Place tenderloin in roasting pan or rack and cook until internal temperature registers 130 degrees (about an hour for 3 lbs – but time may vary). Remove from oven and allow to rest for 30 minutes under a tent of aluminum foil.  Do not puncture or use sharp tools as it will release juices from the meat.
2)    Assembly – Cut tenderloin into very thin slices.  Place a small amount of lambs lettuce on top of the filet.  Place a sliver or two of blue cheese on top of lettuce.  Secure with a toothpick lengthwise so the wraps are like long cylinders with lambs lettuce coming out a little on each end.

Here is a video of this recipe as featured on Good Bite


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