Lately, we have been spoiling our children. Seriously.
For Memorial Day we BBQ'd up some nice filet mignon for the family. This is the cut of meat I love the most, and let's be honest, I was totally spoiled as a kid, so that is what I should have now, right? Months ago I got a bunch of tenderloin for an awesome price ($4.70 lb), and it has been sitting and waiting in the freezer. Well, miss Lizzy devoured the meat. She absolutely loved it, and had helping after helping of the yummy stuff.
In the process of making the filet mignon, I also defrosted the tenderloin roast (same thing, just not cut into steaks). So 3 days later, I whipped up our family's special tenderloin recipe. SUPER YUM! As soon as I pulled out the raw tenderloin, Liz made a slurping noise, and said "mmmmm, I love meat, it is yummy when it is cooked." What have I done? Spoiled her, that is what. I don't know if a five year old should know the joys of tender fabulous food yet, but she does, and I have spoiled her forever.
So, here is the FABU recipe that inspired slurping enjoyment and sighing ahhh's at the sight of raw meat.
1 whole beef tenderloin roast (allow 1/3 lb. per person)
Fresh mushrooms- sliced 1/8 to 1/4" thick
(3-4 whole mushrooms per person)
1 to 2 cubes butter(depends on size of roast)
Rub roast with onion salt and pepper. Wrap in plastic wrap and refrigerate for at least 4 hours. (Can be refrigerated overnight)
Melt butter in an electric fry pan at 300 degrees. Brown roast on all sides, then reduce temperature to 250-275 degrees. Baste often with butter in frying pan. Allow 1 1/2 - 2 hours to cook. Remove roast to cutting board to rest while you sauté mushrooms. Add mushrooms to the butter/meat drippings and sauté 2 to 3 minutes until golden brown. Slice meat into 1/4 inch slices, place on warm serving platter. Pour mushrooms and sauce over sliced meat and serve immediately.