Description
This elegant filet mignon roast features an aromatic Sumac-Za’atar crust, seared to perfection and then roasted to a tender, vibrant pink center. It’s an ideal gourmet experience for busy families, offering a high-quality, healthy meal with minimal fuss.
Ingredients
Scale
- 2.6 lb beef tenderloin roast, center-cut filet mignon, trimmed and tied
- 2 tablespoons ground sumac
- 2 tablespoons za’atar seasoning blend, (savory, earthy, aromatic spice mix)
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons grapeseed oil, (or other high-smoke-point vegetable oil)
- 4 cloves garlic, gently smashed
- 3 sprigs fresh thyme
- 2 tablespoons unsalted butter, divided (or dairy-free substitute)
- 6 large Medjool dates, pitted and finely chopped
- 0.5 cup balsamic vinegar
- 1 cup vegetable broth
- 0.25 cup shelled pistachios, unsalted, roughly chopped
- 0.25 cup fresh mint leaves, finely chopped
- 0.25 cup fresh flat-leaf parsley, finely chopped
- 1 teaspoon lemon zest, from 1 lemon
Instructions
- Prep Filet Mignon Roast: Preheat oven to 400F (200C). Pat the beef tenderloin completely dry with paper towels; this is crucial for a great crust. Ensure it’s tied securely at 3 cm (1.25 inch) intervals to maintain an even, cylindrical shape. In a small bowl, combine ground sumac, za’atar, coarse sea salt, and black pepper. Rub this blend generously over the beef, pressing gently to adhere, creating a beautiful aromatic coating.
- Sear for Perfect Crust: Heat a large, oven-safe cast iron skillet over medium-high heat. Add the grapeseed oil and heat until shimmering. Carefully place the seasoned beef tenderloin in the hot skillet and sear for 2-3 minutes per side, turning with tongs, until a deep golden-brown crust forms on all surfaces.
- Aromatic Infusion: Remove the skillet from direct heat. Add the gently smashed garlic cloves and fresh thyme sprigs around the base of the roast. This infuses the pan drippings with wonderful flavor as it bakes.
- Roast to Perfection: Transfer the skillet directly to your preheated oven. Roast for 15-25 minutes, or until an internal temperature of 130-135F (54-57C) is reached for medium-rare, using an instant-read meat thermometer inserted into the thickest part.
- Rest for Juiciness and Finish: Once the desired temperature is reached, remove the skillet from the oven. Transfer the roast to a cutting board, tent loosely with aluminum foil, and let it rest for 10-15 minutes. While the beef rests, prepare the Date-Balsamic Reduction: In a small saucepan, combine chopped Medjool dates, balsamic vinegar, and vegetable broth. Bring to a simmer and cook until reduced and slightly thickened, about 5-7 minutes. Stir in 1 tablespoon of the divided unsalted butter until melted. For the Pistachio-Mint Gremolata: In a small bowl, combine roughly chopped shelled pistachios, finely chopped fresh mint leaves, finely chopped fresh flat-leaf parsley, and lemon zest. After resting, remove the twine from the roast, slice into 2-3 cm (1-inch) thick medallions, and serve with the glossy reduction and bright gremolata.
Notes
For an even richer pan sauce, add a splash of vegetable broth to the skillet after the roast is removed, scraping up any browned bits before making your reduction. This simple addition elevates the overall flavor.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing, Roasting
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice (approx 200 g)
- Calories: 650 calories
- Sugar: 18 g
- Sodium: 560 mg
- Fat: 34 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 44 g
- Cholesterol: 110 mg
Keywords: filet mignon, beef roast, sumac, za'atar, gourmet, easy dinner, healthy, tenderloin, pistachios, date-balsamic