Ancient Roman Style Beef Tenderloin (Filet Mignon) Roast
April 05, 2012 |
~3 mins read time.
1 tsp. Salt
1/4 tsp. Cinnamon
1/4 tsp. Cloves
1/4 tsp. Pepper
1/8 tsp. Allspice
1/8 tsp. Nutmeg
1/2 cup [250mL] red wine. A dry wine seems to be bettr, but if you drink the stuff, then whichever kind you like to drink would probably be sufficient.
4 Medium Potatoes [I like red ones!]
1/4 cup Butter [2 oz / 57g]
Salt & Pepper to taste
2 Large Carrots
2 tsp. Butter [~ 2g]
Drippings from the roast
1/4 cup [125mL] Cold Water
2 tsp. corn starch
Turn crock pot to high.
Mix spices in bowl; mix until evenly combined.
Rub spices into roast; put roast into crock pot.
Pour wine over roast.
Let roast cook for ~2-4 hours [your crock pot may have different heat levels than mine!]
Turn roast with tongs. [Never, ever poke with things. You’ll lose the juicy goodness that way!
Cook roast for another ~2-4 hours [I like roast to be cooked medium. If you like it medium-well or well done, then use your meat thermometer to get whichever temperature you prefer.]
Once roast is nearly done or is done, begin to cook veg.
Cut potatoes and rinse. [I buy organic potatoes, because I like to eat the skins with mashed potatoes. USDA recommends you peel anything that isn’t organic, so if you’re peeling the potatoes, do that too.]
Cover with water in pot.
Cover pot with lid; turn onto high heat until boiling.
Once boiling, turn heat down to simmer and recover.
Check potatoes after ~15 minutes and poke with fork. If fork goes in and comes out with ease, potatoes are ready to mash.
Mash with mashing device to preferred texture. [I use a hand masher, but you can use an electronic device or even a fork if you want. Mashed potatoes don’t have to be mush, and I prefer a bit of texture to them, thus the hand masher method.]
Wash carrots. [Again, I like the peel on, so I buy organic and don’t peel. If not organic, same USDA recommendation about peeling applies.]
Steam carrots in steamer basket on stove top until desired doneness or boil.
Carrots will be done in ~10 minutes, so put on at same time. If boiling, they may take a bit longer depending on how you cut them.
Once veg are all cooked, start on the gravy.
Put drippings from roast into small sauce pan.
Whisk cornstarch with 1/4 cup [125mL] cold water.
Whisk cornstarch and water mixture into the drippings.
Over medium or high heat, bring mixture to a boil while continually stirring.
Gravy is done once it reaches a medium thickness.
Tear the roast with two forks, like one might when pulling pork.