The Perfect Filet Mignon Roast

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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!   With easy step-by-step directions, you’ll have the perfect roast for the holidays or special occasions. 

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.

When roasting, 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.

This Perfect Filet Mignon Roast will go perfectly with our Easy Garlic Mashed Potatoes and our Sweet Baby Peas with Onions and Capers! 

Your family will love this roast.  It comes out perfect every time! 

Serve this roast as your main course with your favorite side dishes.  And, don’t forget the wine! Definitely choose a red! …we prefer to pair it with a Chianti.

Enjoy this fantastic feast!

Cook’s Notes and Tips:

• When shopping for this kind of meat, you will sometimes find it labeled as Chateaubriand or 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 any tying with string. 

• Use a good meat thermometer when roasting, and 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. 

• 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, then follow our directions below, and in our recipe card.

*Follow along below with our step-by-step directions, or jump down to the bottom of this post for our full recipe card.

Ingredients for 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 Make the Perfect Filet Mignon Roast:

1.  Preheat 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.  Place the Filet Mignon roast on top of the 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 the roasting pan, (under the roasting rack) just below the meat but not touching.  Drizzle olive oil over the meat.

5.  Cook for 15 to 20 minutes per pound, about 2 hours.  Rotate the roast every half hour.
Remove from the rack, and place onto a 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.  Pour any remaining juices left on the board over the meat.  Serve immediately.

Serves 6 to 8

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• Filet Mignon with Cognac Peppercorn Sauce

• Filet Mignon Grilled with Bacon

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• BEST Traditional Hungarian Goulash

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Yield: 6 to 8

The Perfect Filet Mignon Roast

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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

Ingredients

• 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

Instructions

1. Preheat oven to 350 degrees F (176.C). Remove the roast from its package and allow it to rest on your counter at least 30 minutes before roasting.
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. Place the Filet Mignon roast on top of the 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 the roasting pan, (under the roasting rack) just below the meat but not touching. Drizzle olive oil over the meat.
5. 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.
6. Remove from the rack, and place onto the cutting board, allow the roast to sit for 5 to 7 minutes before carving.
7. Carve into 1-inch slices. Remove the string, and transfer slices onto a serving platter. Serve immediately. Discard the onions and prosciutto.
8. Serves 8 to 10

Nutrition Information:

Yield:

10 servings

Serving Size:

1 serving
Amount Per Serving: Calories: 502Carbohydrates: 3.4gFiber: 0.8gSugar: 1.5gProtein: 76.9g

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Thanks for stopping by!

Anna and Liz