1 pound filet mignon, 1.5 kg
2 tablespoons of chopped thyme
3 tablespoons of ground black pepper, broken into large pieces
1/4 cup soy sauce
1/4 cup room temperature butter
For the sauce:
1 1/2 cups mayonnaise
1 1/2 cups sour cream, acidified with 2 tablespoons of lemon juice
1/3 cup chopped scallions
1/4 cup grated ginger
1/4 cup rinsed and drained capers
1 pound filet mignon, 1.5 kg
2 tablespoons of chopped thyme
3 tablespoons of ground black pepper, broken into large pieces
1/4 cup soy sauce
1/4 cup room temperature butter
For the sauce:
1 1/2 cups mayonnaise
1 1/2 cups sour cream, acidified with 2 tablespoons of lemon juice
1/3 cup chopped scallions
1/4 cup grated ginger
1/4 cup rinsed and drained capers
Rub the meat with thyme and black pepper
Let it sit at room temperature for 2 hours
Preheat the oven to 250°C (very hot)
Brush the meat with soy sauce and place it on a baking sheet or in a roasting pan with a rack
Reduce the oven temperature to 200°C (hot) and roast for 40 minutes, until the meat is browned
Remove from the oven
Let it cool completely, cover, and refrigerate overnight to chill
(can be prepared ahead of time)
While that's happening, prepare the sauce: mix all ingredients in a bowl and season with black pepper (can also be prepared the day before)
To serve, slice thin and arrange on a platter, with the sauce served in a small bowl
Serves 12
474 calories per serving.
