24 oz French bread, cut into sixty four 1/3-inch-thck slices
Instructions
Coat a large roasting pan with cooking spray. Set pan on middle
rack in oven and then preheat oven to 425 F.
In a small bowl, combine garlic, oil, lemon juice, salt, pepper and
parsley; mash to a fine paste using back of a wooden spoon (or
you can use a mortar and pestle). Set aside about 1/3 of garlic
paste for use on the meat (the other 2/3 will be for the toasts).
Rinse beef and pat dry with paper towels. Rub about 1/3 of garlic
paste on meat. Place meat in preheated roasting pan and cook
about 22 minutes for medium rare or 24 minutes for medium.
Remove meat from oven and place on a cutting board. Loosely
cover meat with aluminum foil and let stand 15 to 20 minutes
(meat will continue to cook slightly). Reduce oven temperature to
350ºF.
Meanwhile, spread tops of bread slices with garlic paste; place in a
single layer on baking sheets. Bake until slightly toasted, about 5
to 7 minutes.
Remove strings from meat and slice against the grain into 32 very
thin pieces; slice each piece in half (to yield 64 pieces total). Place
a slice of meat on each garlic toast and serve. Yields 2 pieces per
serving.
To make this recipe in advance, cook the beef in the morning, slice
it and store it in the refrigerator. Toast the bread and store it in a
covered container at room temperature. Before serving, place a
slice of beef on each garlic toast.
This recipe can be halved for smaller gatherings but the meat
tends to cook better when it is 2 pounds or larger. You should
cook the meat for 10 to 12 minutes per pound.
Originally Submitted
1/15/2013
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