Filet mignon with garlic toasts
8 medium clove(s), peeled (or to taste)
Fresh lemon juice
1½ Tbsp, finely minced
Uncooked trimmed beef tenderloin
2 pound(s), trimmed and tied (from butcher)
24 oz, cut into sixty four 1/3-inch-thck slices
- Coat a large roasting pan with cooking spray. Set pan on middle rack in oven and then preheat oven to 425ºF.
- In a small bowl, combine garlic, oil, lemon juice, salt, pepper and parsley; 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).
- Rinse 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.
- 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.
- 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.
- Remove strings from meat and slice against grain into 32 very thin pieces; slice each piece in half (to yield 64 pieces total). Place a slice of meat on each garlic toast, garnish with black pepper and serve. Yields 1 piece per serving.