Meat Dishes

The Perfect Filet Mignon Roast

The Perfect Filet Mignon Roast by 2sistersrecipes.com

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.

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.

 

The perfect filet mignon roast by 2sistersrecipes.com

This filet mignon roast will go perfectly with our EASY Garlic Mashed Potatoes and our Sweet Baby Peas with Onions and Capers

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!

 

 

*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:

 

Directions to Make the Perfect Filet Mignon Roast:

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 the roasting pan, (under the roasting rack) just below the meat but not touching.  Drizzle olive oil over the meat.

5.  Cook for 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.  Serve immediately.

Serves 6 to 8

 

 

 

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The Perfect Filet Mignon Roast by 2sistersrecipes.com

 

 

Yield: 6 to 8

The Perfect Filet Mignon Roast

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

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.
  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 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 20 minutes per pound, about 2 hours. Rotate the roast every half hour.
  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 6 to 8

 

 

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Thanks for stopping by!

Anna and Liz

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28 Comments

  • Reply
    Darrin Jones
    January 11, 2018 at 6:34 pm

    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?

    • Reply
      by Anna and Liz
      January 12, 2018 at 10:08 pm

      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!

      • Reply
        Darrin Jones
        January 14, 2018 at 11:29 am

        Thank you so much!!!

        • Reply
          2 sisters recipes
          January 15, 2018 at 8:51 pm

          You are welcome! And thanks again! Let us know how it turned out!

  • Reply
    Anonymous
    December 23, 2016 at 8:46 pm

    Hello, Sorry to sound so simple, but what do you mean exactly by rotating the roast? Thanx~

    • Reply
      by Anna and Liz
      December 23, 2016 at 10:23 pm

      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.

  • Reply
    Anonymous
    January 29, 2015 at 4:46 pm

    What do you do with the onions and prosciutto?

    • Reply
      by Anna and Liz
      January 29, 2015 at 5:19 pm

      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.

  • Reply
    by Anna and Liz
    January 10, 2015 at 1:51 am

    Thank you Abbe! Hope you have a great weekend!

  • Reply
    Abbe@This is How I Cook
    January 8, 2015 at 5:18 am

    Beautiful. I love the use of proscuitto and the rack! Great post!

  • Reply
    Amy
    January 5, 2015 at 6:24 am

    What a gorgeous roast and the perfect dish to celebrate! Wish you and your family a healthy and happy 2015! ūüôā

    • Reply
      by Anna and Liz
      January 10, 2015 at 1:45 am

      Thank you Amy! We wish you the very best in the new year!
      Enjoy!

  • Reply
    Roz Corieri Paige
    January 3, 2015 at 1:40 am

    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!
    Baci,
    Roz

    • Reply
      by Anna and Liz
      January 10, 2015 at 1:43 am

      Thank you Roz! We wish you the very best in the new year!
      Xo

  • Reply
    Kitchen Belleicious
    December 30, 2014 at 1:23 pm

    that looks amazing! Wow! So tender and perfect! Hope you had a great Christmas and here is to a wonderful new Year!

  • Reply
    Betty
    December 30, 2014 at 4:52 am

    That looks so good! I'd much rather have this than turkey! ūüôā

  • Reply
    SavoringTime in the Kitchen
    December 29, 2014 at 2:16 pm

    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.

    • Reply
      by Anna and Liz
      December 29, 2014 at 6:33 pm

      Thanks Sue! Your family will enjoy this easy recipe as much a see do! Have a Wonderful New year !

  • Reply
    Joanne
    December 28, 2014 at 3:23 pm

    Looks perfectly cooked!

  • Reply
    Barbara Bakes
    December 28, 2014 at 5:14 am

    My family would love this too. It does look perfect. Happy New Year!

  • Reply
    Dan from Platter Talk
    December 27, 2014 at 6:15 pm

    Fantastic meal for a holiday or any special occasion. Thanks for sharing this and wishing you both the best in the new year!

  • Reply
    Nick France
    November 23, 2011 at 7:39 pm

    OMG, this looks fantastic! You guys are the best.

    Happy Thanksgiving!

    Nick

  • Reply
    by Anna and Liz
    November 18, 2011 at 11:03 pm

    Thanks Tricia! Have a wonderful, healthy Thanksgiving!

  • Reply
    Tricia @ saving room for dessert
    November 18, 2011 at 4:51 pm

    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.

    • Reply
      Tricia Buice
      April 13, 2017 at 11:22 am

      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!

    • Reply
      by Anna and Liz
      April 13, 2017 at 5:10 pm

      We agree Tricia!! You too! Have a Blessed Easter – all the best! xoxo

  • Reply
    Shawn
    November 18, 2011 at 2:27 pm

    I can almost smell the deliciousness!

  • Leave a Reply

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