Filet Mignon with Garlic Toasts
PersonalPoints™ per serving

Total Time: 1 hr 9 min
Prep: 18 min
Cook: 31 min
Serves: 64
Easy



These bite-size toasts, topped with beef tenderloin and homemade garlic paste, are a delicious way to celebrate any holiday or gathering. They taste and present as luxurious, but aren't nearly as time-consuming as they appear, especially if you do some prep work ahead of serving time. The beef can be prepared in the morning, sliced and stored in your refrigerator, and the bread can be toasted and stored in an airtight container at room temperature. Then it's just pre-party assembling required. These are also divine served two to three per plate on a bed of dressed salad greens, where they make a hearty and elegant dinner salad.
Ingredients
  • 1 spray cooking spray
  • 8 garlic cloves, peeled (or to taste)
  • 1 tbsp olive oil
  • 1 tsp fresh lemon juice
  • ¾ tsp table salt
  • ¼ tsp black pepper
  • 1½ tbsp fresh parsley, finely minced
  • 2 lbs uncooked trimmed beef tenderloin, trimmed and tied (from the butcher)
  • 24 oz French bread, cut into sixty-four 1/3-inch-thick slices


Instructions
  1. Coat a large roasting pan with cooking spray. Set pan on middle rack in the oven and then preheat oven to 425ºF.
  2. In a small bowl, combine garlic, oil, lemon juice, salt, pepper and parsley; mash to a fine paste using the 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. 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.
  4. Remove meat from the oven and place it on a cutting board. Loosely cover the 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 (to yield 64 pieces total). Place a slice of meat on each garlic toast, garnish with black pepper and serve.
  7. Yields 1 Filet Mignon with Garlic Toasts per serving.

Notes
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.
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