Move over, penne: It’s beef in vodka

Vodka Infused Herb Crusted Filet Mignon


 4 pounds filet mignon (beef tenderloin), trimmed and tied

 3 tablespoons extra virgin olive oil

 1 tablespoon minced sage, rosemary and thyme

 3 mint leaves

 2 minced garlic cloves

 1 teaspoon freshly ground black pepper

 1 tablespoon salt

 ½ cup vodka


Combine all the ingredients – except the salt, vodka, olive oil and filet – in a small bowl and mix together.

Pour vodka over the filet.

Rub the herb mixture over the top of the filet.

Cover tightly with plastic wrap and refrigerate for 48 hours.

After the allotted time, add salt and olive oil to the beef.

Preheat the oven to 475 degrees on convection roast.

Roast in the oven for 20 minutes until brown.

Lower oven temperature to 375 degrees (convection roast) and cook another 19 minutes.

(You can add water to the pan if it becomes too dry.)

Roast the filet until it registers 145 degrees with a thermometer.

Remove from the oven and let the filet rest 10 minutes and cover with aluminum foil before slicing.

Serve with mushrooms and mashed potatoes.

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