The Perfect Filet Mignon Roast
How to cook the perfect filet mignon roast? 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! Serve this delicious beef tenderloin with any of your favorite sides and enjoy a fabulous meal.
What is a Filet Mignon Roast?
A Filet Mignon Roast is also known as the Chateaubriand Tenderloin Roast or a Beef Tenderloin. It is the most tender cut of beef you can buy, and it is exceptional because it’s the most leanest meat of all.
In addition, it is known to be the “BEST of the BEST” of all meats to serve on special occasions.
This is a recipe to learn how to make the perfect filet mignon roast. Plus, this roast will go perfectly with some delicious sides. Try our Easy Garlic Mashed Potatoes and our Sweet Peas with Onions and Capers, just to name a few.
Your family will love this recipe for our perfect filet mignon roast or beef tenderloin. Besides, not everyone prefers poultry, turkey, or even a glazed ham for the holidays.
But this roast turns out perfect every time!
How to Make The Perfect Filet Mignon Roast…
1. First, we gave this roast its full flavor by adding prosciutto, onions, and seasonings to the roast.
2. Second, the secret to making a perfect roast is keeping water on the bottom of the pan while roasting in the oven.
3. Third, when roasting, we highly recommend using a roasting rack with this recipe. This will help ensure keeping the roast super moist while cooking.
4. Finally and in addition, the key to making this filet mignon roast perfect, is by rotating the roast every half hour, while it’s in the oven.
Our family LOVES this Filet Mignon Roast on special occasions, and it’s a nice alternative.
Before you begin… Important Notes and Tips about the Filet Mignon Roast:
When shopping for this kind of meat, you will sometimes find it labeled as Chateaubriand, filet mignon roast, or beef tenderloin.
If you are not sure, just ask the butcher.
Butchers often tie tenderloins up with string so that it is the same thickness all the way around.
If yours comes that way, leave the string on until after it’s cooked. If it doesn’t, no worries – no need to do anything.
What kind of Thermometer should we use?
Use a good meat thermometer when roasting, especially if you prefer your tenderloin to be rare or medium-rare, instead of medium, or medium-well.
It will take the guesswork out for you, and to be on the safe side, you should use one anyway because all ovens are different and will vary with temperatures and length of time to cook.
What is the PREP WORK before cooking this filet mignon roast?
As always, before you begin, remove the tenderloin roast from its package and allow it to rest on your counter at least 30 minutes before roasting.
Then season it generously with salt, black pepper, and garlic powder and follow the directions below in our recipe card.
How Long do you Cook the Filet Mignon Roast?
The standard for cooking a filet mignon roast is usually about 15 to 20 minutes per pound.
And with that, we always recommend you use a good meat thermometer and keep an eye on it towards the end of its cooking time.
How Long Does the Filet Mignon Roast Need to “Rest” Before Carving?
It’s best to allow the roast to rest for at least 5 to 7 minutes before carving.
However, keep in mind, as the roast sits and rests on your cutting board, the internal heat will continue to cook the meat. So don’t let it sit too long, or you could have the majority of it well done.
Also, if you cut into the roast too quickly, and do not let it rest for a few minutes, it could cause the roast to lose all of its juices.
How Many Pounds of Roast Do I Need?
If the roast is the main feature of the meal and you decide to pair it with a few side dishes, then we recommend about 1/2 pound (about 8-ounces) or more per person.
And, it is a good idea, to calcucate and buy one additional pound than the number of guests you will be serving, just to be on the safe side.
How to Make The Perfect Filet Mignon Roast?
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.
Ingredients Needed for 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
Directions to Cook the Perfect Filet Mignon Roast:
1. Preheat the oven to 350 degrees F (176.6 C).
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 the rack horizontally, overlapping slices.
3. Place the Filet Mignon roast on top of the prosciutto. Season the meat with salt, pepper, and garlic powder generously.
4. Then scatter the sliced onions across the top.
5. Next, pour in about 4 cups of water on the bottom of the roasting pan, (under the roasting rack) just below the meat but not touching. Then drizzle some olive oil over the meat.
6. Cook for 15 to 20 minutes per pound, about 2 hours. Rotate the roast every half hour.
7. Remove from the rack, and place onto a cutting board, allow the roast to sit for 5 to 7 minutes before carving.
8. Carve into 1-inch slices. Remove the string, and transfer slices onto a serving platter. Pour any remaining juices left on the board over the meat. Serve immediately.
What Sides to Serve our Filet Mignon Roast?
When it comes to serving a side with your roast, any of these will surely be a winner:
- Best Creamy Mashed Potatoes
- Sweet Peas with Onions and Capers
- Asparagus Au Gratin-Lightened!
- Creamy Mashed Cauliflower
- Artichoke Hearts Sauteed with Baby Peas
The Perfect Filet Mignon Roast will turn out great every time. Serve it with some of your favorite side dishes.
Oh, and don’t forget the wine! Definitely choose a red! …we prefer to pair it with a classic Chianti, as it rounds out the meal.
Enjoy this fantastic feast!
Here are a few additional recipes you might enjoy!
- Filet Mignon with Cognac Peppercorn Sauce
- Filet Mignon Grilled with Bacon
- London Broil Steak Grilled to Perfection!
- Beef Tenderloin Roast Recipe
- BEST Traditional Hungarian Goulash
… Thanks for Pinning!
Yield: 6 to 8
The Perfect Filet Mignon Roast
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!
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
- 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 the oven to 350 degrees F (176C). Remove the roast from its package and allow it to rest on your counter at least 30 minutes before roasting.
- In a large roasting pan with a roasting rack that fits most roasting pans, lay the slices of the prosciutto on the bottom of the rack horizontally, overlapping slices. Place the Filet Mignon roast on top of the prosciutto. Season the meat with salt, pepper, and garlic powder generously.
- Scatter sliced onions on top.
- Pour about 4 cups of water into the bottom of the roasting pan, (under the roasting rack) just below the meat but not touching. Drizzle olive oil over the meat.
- Cook for 15 to 20 minutes per pound, about 2 hours. Rotate the roast every half hour. Ovens will vary, so it's best to use a meat thermometer, to help you to roast to your liking, rare, medium-rare, or medium.
- Remove from the rack, and place onto the 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 8 to 10
Serving Size:1 serving
Amount Per Serving: Calories: 502Carbohydrates: 3.4gFiber: 0.8gSugar: 1.5gProtein: 76.9g
Hi. I see you have a recipe for Beef Tenderloin Roast and a separate one for Filet Mignon Roast. They are the same roast, correct? Your 2 recipes are different. Is it better to add water in the bottom of the pan or not? Also, one recipe says to sear the roast but the other recipe does not talk about searing it. I’m a bit confused.
Thank you for your help!
Yes, they are 2 different recipes and the same cut of meat. In one of the recipes you will sear the meat and finish it in the oven, and in another recipe is completely in the oven (no searing). It’s your choice. Try them both at different times. I hope you and your family have a wonderful holiday season!
I am roasting 2 filets a little more than 4lbs each. How do I plan the cooking time? I don’t want to ruin this meat it was very expensive. Please help!
You can roast both filets in the oven together at the same time, and in one roasting pan or two pans, but on the same rack in the oven (preferably the center rack) and for 15 to 18 minutes per pound. Also, it’s best to use a meat thermometer to tell when it is done to your preference. I hope this helps. 🙂
Do you have a recipe for Filet Mignon without the prosciutto onions? I have a 4 lb filet mignon roast i jsut need to know how long to cook andwhat temp?
Hi Nancy! You can follow the same directions in our recipe card, and omit the prosciutto and onions. To cook a 4-pound roast, it’s usually 15 minutes per pound at 350 degrees, and it’s best to use a meat thermometer to roast to your preference.
Hi 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?
Yes 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!
Thank you so much!!!
You are welcome! And thanks again! Let us know how it turned out!
Hello, Sorry to sound so simple, but what do you mean exactly by rotating the roast? Thanx~
Rotating 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.
What do you do with the onions and prosciutto?
Hi 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.
Thank you Abbe! Hope you have a great weekend!
Beautiful. I love the use of proscuitto and the rack! Great post!
What a gorgeous roast and the perfect dish to celebrate! Wish you and your family a healthy and happy 2015! 🙂
Thank you Amy! We wish you the very best in the new year!
What 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!
Thank you Roz! We wish you the very best in the new year!
that looks amazing! Wow! So tender and perfect! Hope you had a great Christmas and here is to a wonderful new Year!
Thank you Jessica! Same to you! Xoxo
That looks so good! I'd much rather have this than turkey! 🙂
Wow, 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.
Thanks Sue! Your family will enjoy this easy recipe as much a see do! Have a Wonderful New year !
Looks perfectly cooked!
My family would love this too. It does look perfect. Happy New Year!
Fantastic meal for a holiday or any special occasion. Thanks for sharing this and wishing you both the best in the new year!
OMG, this looks fantastic! You guys are the best.
Thanks Tricia! Have a wonderful, healthy Thanksgiving!
This 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.
Still 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!
We agree Tricia!! You too! Have a Blessed Easter – all the best! xoxo
I can almost smell the deliciousness!