One of the rules I like to follow when cooking is simple is better. Another is that ingredients do matter. This dish couldn’t be simpler, but the amazing result depends on using the best, and freshest ingredients you can find. Whenever I serve a whole filet mignon, I go to my local butcher. It will cost more, but trust me, it is worth it. Besides, it is not every day that you serve a whole filet, right! Interestingly, I started serving this dish as part of my annual Christmas day “extravaganza” party (more about that in my upcoming Holiday eBook). But I realized that this Filet Mignon with Lemon & Basil sauce was too good to serve only one time a year!
For the pairing, I went with a classic red meat pairing, Cotes du Rhone from France. But you could easily explore pairing with white wine to complement the citrusy sauce. I think I might try a French White Burgundy the next time I make this dish. Let me know what you think in the comments below. To learn more, check out my Cotes du Rhone and White Burgundy pairing pages.
Filet Mignon with Lemon & Basil Sauce
Ingredients
- 1 whole filet mignon, trimmed and tied (approximately 3.5 to 4 pounds)
- 2/3 cup olive oil plus 2 tablespoons
- 2 lemons zested and ¼ cup of lemon juice
- 1 teaspoon of Dijon mustard
- ½ cup of chopped basil
- 1 green onion, finely chopped
- Kosher salt and freshly ground black pepper
Directions
- Step 1 Preheat oven to 425 degrees
- Step 2 For the sauce, whisk together the extra virgin olive oil, lemon zest, lemon juice spring onion, Dijon mustard, and basil. Season with kosher salt & freshly ground black pepper. Set aside.
- Step 3 Bring filet to room temperature. Place filet on a rimmed baking sheet and dry well with paper towels. Rub with 2 tablespoons of extra virgin olive oil and season generously with Kosher salt and freshly ground black pepper. Roast the filet for approximately 35-45 minutes, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare.
- Step 4 Cover the filet with aluminum foil and allow to rest for 20 minutes. Using a sharp knife, slice in ¼ inch thick slices.
- Step 5 To serve, arrange the filet slices on a large board or platter, slightly overlapping. Spoon the sauce generously over the slices. Filet can be served immediately but for best results, cover with plastic wrap and let marinate at room temperature for an hour before serving.
