Jackies Filet Mignon Roast Recipes

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

Steps:

• Preheat the oven to 425 degrees F.
• Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving.
• Preheat the oven to 500 degrees F.
• Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.

Steps:

• *Preheat oven to 350 degrees. *Heat olive oil in lg. pan with lid add potatoes, shallots, garlic, carrots and saute over med. heat. *Add thyme and bay leaf. *Cover, then cook stirring 15 min. *Season with salt and pepper. *Add half butter to oven-proof roasting pan. Brown meat on all sides in high heat. (I browned over cooktop) *Let roast cook in oven for 20 min. *Remove and let rest with foil covering ten minutes more. *Transfer to carving board. *Deglaze roasting pan with broth adding the rest of the butter. *Add the rest of the vegetables to the pan and return all to oven for 5 minutes to heat up.

Steps:

• Rinse jackfruit, dry, and set aside.
• Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.
• Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.
• Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.
• Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.