Celebrate National Filet Mignon Day (today) with Bill Hansen Catering's recipe for the best beef you’ve ever eaten!!!!!

Happy National Filet Mignon Day from Villa Woodbine in Coconut Grove, which of course has been known for its fabulous food and ambience since 1983. Today, we're going to share with you, Bill’s recipe for making the best Beef Tenderloin (the cut of meat that the filet comes from) with you, our loyal readers....

This recipe is so simple, even Winston the peacock can do it! And if you’re someone that thinks the word “vegan” comes from an ancient Navajo Indian word meaning “poor hunter”, then this recipe is for you.

If you want to have a fabulous main course for eight to ten guests do this.

1. Purchase a whole beef tenderloin which will weigh between five and seven pounds. It will cost somewhere around $60 or so.  
2. Bring it home, trim off the fat and silver skin. 
3. Marinate it in your favorite meat marinade for a minimum of 4 hours or overnight. We use crushed garlic, salt, pepper and olive oil as ours. 
4. Brown the whole piece of meat on your grill outside or in a frying pan. This will take about 7 minutes or so. You do not need to cook it all the way through….that comes later. Let the meat rest. If for more than a couple hours, refrigerate. 
5. 30 to 45 minutes before serving time place the whole tenderloin in a preheated oven (375 degrees) and roast for about 25 to 30 minutes. We like it medium rare with an internal temp of 130 degrees or so. I know some folks like it well done, but it’s simply not as good and is very dry! In my opinion, well done is a great way to ruin and excellent piece of meat. 
6. Let the meat rest for 5 to 10 minutes and then slice. The small end will be more well done, the center is the best part and the large end has the most flavor, but it has a firmer texture. 

VOILA! A wonderful way to celebrate National Filet Mignon Day.  Enjoy.