Roasted Filet Mignon in Vidalia Cajun Gravy

Jacy’s Roasted Filet Mignon in Vidalia Cajun Gravy*

If you love filet mignon, vidalia onions and cajun gravy, you are going to love this easy but “beyond the yum” gourmet-smacking-lips recipe. This is one of my favorite recipes for filet mignon and it gets raves with guests.

Ingredients:

2 Filet Mignon
2 very large Vidalia onions
1/4 cup Olive Oil
1/2 cup Lea & Perrins Worcestershire Sauce
1/4 cup flour
1/2 stick sweet unsalted butter
1 cup beef stock
Sweet Mesquite Seasoning

Seasoning Mix:
1 tsp Dried Italian Seasoning
1/4 tsp. Cajun Seasoning
1 tsp minced garlic
Salt & Pepper to taste

Marinate Filet Mignon

1.  Dredge both sides of filets in 1/4 cup of Worcestershire Sauce.
2.  Season top side of filets with pepper & salt to taste.
3.  Sprinkle layer of Sweet Mesquite Seasoning on top.
4.  Let marinate in fridge for at least an hour. Remove from fridge.

Directions:

1. Slice onions in large rings and place in large bowl
2. Sprinkle onions with flour, mix covering well.
3. Add olive oil and remaining 1/4 cup of Worcestershire Sauce and mix covering all onions.
4. Add garlic, Italian Seasoning, Cajun seasoning, salt and pepper to taste, mix well.
5. Layer 8×13 glass baking dish with onion mixture.
6. Pour the 1/2 cup of beef stock over onion mixture.
7. Cut the 1/4 stick of butter into 4 pieces, dice, sprinkle on onion mixture.
8. Place filets on top of onion mixture.
9. Roast in oven (I use Convection at 375) until desired temperature is acquired.**
10. Remove from oven to rest.

Plate and serve with your favorite Risotto or this yummy recipe.

Our Wine pairing for this recipe:

Breaux Vineyards:
2006 Meritage [Red]
2010 Jennifer’s Jambalaya [White]

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* This recipe is a staple favorite I have created for years.  It is in the forthcoming “Beyond The Yum” cookbook.  It is also delish for beef or pork roasts.

** [Thermometer readings should be: 120°F to 125°F for rare; 130°F to 135°F. for medium rare and 140°F to 145°F for medium.]

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