The Perfect Filet Mignon Roast ~ is crusty on the outside, but also moist, juicy and tender on the inside and seasoned to perfection! The meat is so unbelievably moist, it’s like butter!
We gave this roast its full flavor by adding prosciutto, onions and seasonings. But the secret to making a perfect roast is keeping water at the bottom of the pan while roasting in the oven.
We highly recommend using a roasting rack with this recipe. This helps keep the roast super moist while cooking. It’s also the reason why it’s so tender.
Not everyone prefers poultry, turkey or even a glazed ham for the holidays.
Our family LOVES this Filet Mignon Roast on special occasions and it’s a nice alternative. Serve this roast as your main course with your favorite side dishes. And, don’t forget the wine! Definitely a red! …we prefer to pair it with a Chianti.
Enjoy this fantastic feast!
*You can follow along below with our step by step directions, or jump down to the bottom of this post for our full recipe card.
The Perfect Filet Mignon Roast
- 6 pounds of Filet Mignon Roast
- 3 whole onions -sliced
- 7 to 10 slices of Prosciutto di Parma
- 4 cups of water
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper or fresh cracked pepper
- extra-virgin olive oil
1. Preheat oven to 350 degrees.
2. In a large roasting pan with a roasting rack that fits most roasting pans, lay the slices of the prosciutto on the bottom of rack horizontally, overlapping slices. Place the Filet Mignon roast on top of prosciutto. Season the meat with salt, pepper and garlic powder generously.
3. Scatter sliced onions on top.
4. Pour about 4 cups of water in the bottom of roasting pan, (under the roasting rack) just below the meat but not touching. Drizzle olive oil over meat.
5. Cook for 20 minutes per pound, about 2 hours. Rotate the roast every half hour.
Remove from rack, and place onto cutting board, allow the roast to sit for 5 to 7 minutes before carving.
6. Carve into 1-inch slices. Remove the string, and transfer slices onto a serving platter. Serve immediately.
Serves 6 to 8
Serve with our vegetable sides like EASY Garlic Mashed Potatoes and Sweet Baby Peas with Onions and Capers.
Enjoy!
- 6 pounds of Filet Mignon Roast
- 3 whole onions -sliced
- 7 to 10 slices of Prosciutto di Parma
- 4 cups of water
- 1 tsp. garlic powder
- 1 tsp. salt
- 1 tsp. black pepper or fresh cracked pepper
- extra-virgin olive oil
- Preheat oven to 350 degrees.
- In a large roasting pan with a roasting rack that fits most roasting pans, lay the slices of the prosciutto on the bottom of rack horizontally, overlapping slices. Place the Filet Mignon roast on top of prosciutto. Season the meat with salt, pepper and garlic powder generously.
- Scatter sliced onions on top.
- Pour about 4 cups of water in the bottom of roasting pan, (under the roasting rack) just below the meat but not touching. Drizzle olive oil over meat.
- Cook for 20 minutes per pound, about 2 hours. Rotate the roast every half hour.
- Remove from rack, and place onto cutting board, allow the roast to sit for 5 to 7 minutes before carving.
- Carve into 1-inch slices. Remove the string, and transfer slices onto a serving platter. Serve immediately. Discard the onions and prosciutto.
- Serves 6 to 8
Are you cooking with us? If you make this delicious roast, let us know and leave a comment. Snap a photo and hashtag it on Instagram @2sistersrecipes and on Pinterest.
We’d love to see what you cook!
Thanks for stopping by!
Anna and Liz
28 Comments
Shawn
November 18, 2011 at 2:27 pmI can almost smell the deliciousness!
Tricia @ saving room for dessert
November 18, 2011 at 4:51 pmThis is exactly why I will never be a vegetarian. I could live without burgers and other meat products – but slice a pink steak like this and I start to drool! This is beautiful. We always do a tenderloin roast for Christmas and your recipe sounds terrific! Thanks – have a blessed Thanksgiving.
Tricia Buice
April 13, 2017 at 11:22 amStill one of my favorite indulgences when it comes to beef. I would pick this over just about anything. Have a blessed Easter Anna and Liz!
annaliz
April 13, 2017 at 5:10 pmWe agree Tricia!! You too! Have a Blessed Easter – all the best! xoxo
annaliz
November 18, 2011 at 11:03 pmThanks Tricia! Have a wonderful, healthy Thanksgiving!
Nick France
November 23, 2011 at 7:39 pmOMG, this looks fantastic! You guys are the best.
Happy Thanksgiving!
Nick
Dan from Platter Talk
December 27, 2014 at 6:15 pmFantastic meal for a holiday or any special occasion. Thanks for sharing this and wishing you both the best in the new year!
Barbara Bakes
December 28, 2014 at 5:14 amMy family would love this too. It does look perfect. Happy New Year!
Joanne
December 28, 2014 at 3:23 pmLooks perfectly cooked!
SavoringTime in the Kitchen
December 29, 2014 at 2:16 pmWow, that does look like the perfectly cooked tenderloin roast! The onions and prosciutto must be terrific flavor enhancers. A great recipe to have when it's too chilly for outdoor grilling.
annaliz
December 29, 2014 at 6:33 pmThanks Sue! Your family will enjoy this easy recipe as much a see do! Have a Wonderful New year !
Betty
December 30, 2014 at 4:52 amThat looks so good! I'd much rather have this than turkey! 🙂
Kitchen Belleicious
December 30, 2014 at 1:23 pmthat looks amazing! Wow! So tender and perfect! Hope you had a great Christmas and here is to a wonderful new Year!
annaliz
January 10, 2015 at 1:42 amThank you Jessica! Same to you! Xoxo
Roz Corieri Paige
January 3, 2015 at 1:40 amWhat a delicious way to enhance our favorite Christmas day main dish! We will definitely try this for our next special occasion!
Buon Anno Liz and Anna!
Baci,
Roz
annaliz
January 10, 2015 at 1:43 amThank you Roz! We wish you the very best in the new year!
Xo
Amy
January 5, 2015 at 6:24 amWhat a gorgeous roast and the perfect dish to celebrate! Wish you and your family a healthy and happy 2015! 🙂
annaliz
January 10, 2015 at 1:45 amThank you Amy! We wish you the very best in the new year!
Enjoy!
Abbe@This is How I Cook
January 8, 2015 at 5:18 amBeautiful. I love the use of proscuitto and the rack! Great post!
annaliz
January 10, 2015 at 1:51 amThank you Abbe! Hope you have a great weekend!
Anonymous
January 29, 2015 at 4:46 pmWhat do you do with the onions and prosciutto?
annaliz
January 29, 2015 at 5:19 pmHi A! You don't have to do anything with the onions or prosciutto l, the tenderloin will absorb their flavors while cooking and will give flavor to the juices under the meat. Sometimes we spoon some of the crispy prosciutto along with the juices over the meat before serving.
Anonymous
December 23, 2016 at 8:46 pmHello, Sorry to sound so simple, but what do you mean exactly by rotating the roast? Thanx~
annaliz
December 23, 2016 at 10:23 pmRotating the roast, means to turn it over to brown all sides evenly while roasting in the oven. I prefer turning it a few times on the rack, turning a 1/4 turn- (rotating the roast) every 30 minutes or so. Makes the outside crusty while it helps cook the meat evenly . I hope this helps. Thanks for asking.
Darrin Jones
January 11, 2018 at 6:34 pmHi there…this sounds absolutely scrummy! When you rotate, I take it the prosciutto remains on the bottom or does it stick to the roast? As well with the onions, do you simply place them back on top of the roast after the rotation? Do you think instead of prosciutto could one use pancetta instead?
by Anna and Liz
January 12, 2018 at 10:08 pmYes Darrin, you can use pancetta with the roast and yes you can place them back on top after you rotate the roast. Hope this helps!! Enjoy!
Darrin Jones
January 14, 2018 at 11:29 amThank you so much!!!
2 sisters recipes
January 15, 2018 at 8:51 pmYou are welcome! And thanks again! Let us know how it turned out!