Entree: United States – Oven-Roasted Whole Filet with Fruit Cocktail Reduction and Roasted Yellow Pepper

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Additional 15 min

Total 45 min

Ingredients

- 1 whole center-cut filet mignon roast, approx. 1 lb 8 oz (680 g) total
- 1/3 cup (80 ml) hoisin sauce
- 1 cup (240 ml) almond milk
- 1 1/2 cups (360 ml) fruit cocktail, drained and roughly chopped
- 2 yellow bell peppers

Instructions

1. Preheat oven to 425°F (220°C). Place the whole filet on a rack in a roasting pan and roast until an instant-read thermometer reads 125°F–130°F (52°C–54°C) for medium-rare, about 20–30 minutes depending on thickness. Remove and tent to rest 10–15 minutes.
2. While the roast rests, place whole yellow bell peppers on a sheet pan and roast at the same temperature until skins are blistered and peppers are soft, about 15–20 minutes; peel, core, and slice into strips.
3. For the fruit reduction, combine chopped fruit cocktail and half the hoisin sauce in a small saucepan over medium heat; simmer until the mixture reduces and thickens to a jam-like compote (8–10 minutes).
4. In a separate pan, add almond milk and remaining hoisin sauce and bring to a gentle simmer, stirring to form a glossy sauce; reduce slightly (3–5 minutes).
5. Slice the rested filet, arrange on a platter with roasted pepper strips, spoon fruit cocktail reduction beside or over the meat, and drizzle with the almond-hoisin sauce before serving.