Mom's garlic-rubbed roast filet of beef with mushroom sauce
Roast
This is my mother's special occasion dish. She pronounces it "fee-lay" with emphasis on the "fee." There are cuts of meat that are more flavorful, and seasoning techniques that are more creative, but this roast will never fail you as long as you time it correctly and don't overcook it. My mom usually serves it for Chanukah with potato latkes. Make extra—it's great the next day sliced on a sandwich with some coarse mustard.
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