Photo of Filet Mignon with Garlic Toasts by WW

Filet Mignon with Garlic Toasts

Points® value
Total Time
49 min
18 min
31 min
This easy appetiser is also quite elegant. Impress your New Year's Eve guests with the wonderfully fresh flavours of the homemade garlic paste.


Cooking spray

1 spray(s)


8 clove(s), large, peeled (or to taste)

Olive oil

1 tbsp(s)

Fresh lemon juice

1 tsp(s)

Table salt

¾ tsp(s)

Black pepper

¼ pinch(es)

Fresh parsley

1½ tbsp(s), fresh, finely minced

Uncooked trimmed beef tenderloin

2 pound(s), trimmed and tied (from butcher)

French bread

24 oz, cut into sixty four 1/3-inch-thck slices


  1. Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
  2. Combine garlic, oil, lemon juice, salt, pepper and parsley in a small bowl; mash to a fine paste using back of a wooden spoon (or you can use a mortar and pestle). Set aside about 1/3 of garlic paste for use on the meat (the other 2/3 will be for the toasts).
  3. Wash beef and pat dry with paper towels. Rub about 1/3 of garlic paste on meat. Place meat in preheated roasting pan and cook about 22 minutes for medium rare or 24 minutes for medium.
  4. Remove meat from oven and place on a cutting board. Loosely cover meat with aluminum foil and let stand 15 to 20 minutes (meat will continue to cook slightly). Reduce oven temperature to 350ºF.
  5. Meanwhile, spread tops of bread slices with garlic paste; place in a single layer on baking sheets. Bake until slightly toasted, about 5 to 7 minutes.
  6. Remove strings from meat and slice against the grain into 32 very thin pieces; slice each piece in half. Place a slice of meat on each garlic toast and serve. Yields 1 piece per serving.


To make this in advance, cook the beef in the morning, slice it and store it in the refrigerator. Toast the bread and store it in a covered container at room temperature. Before serving, place a slice of beef on each garlic toast. This recipe can be halved for smaller gatherings, but the meat tends to cook better when it is 2 pounds or larger. You should cook the meat for 10 to 12 minutes per pound.