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.

 

A piece of filet mignon on a white dinner plate with peas and mashed potatoes.

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 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, like Easy Garlic Mashed Potatoes and 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!

A slice of cooked filet mignon on a plate with peas and mashed potatoes and gravy.

What is the Difference between Prime and Choice USDA?

CHOICE: USDA Choice is tender and flavorful, but it is not aged as Prime meat. It usually comes from the packing plant and goes straight to the supermarket. It will have shrinkage when it’s cooked, and it costs less than Prime.

PRIME: Prime is considered better than Choice, according to the USDA. It is the more tender and flavorful. When it is cooked, it has less shrinkage than Choice. Prime is considered the highest quality of beef available and it is aged longer before it is cut, these are the reasons that it is more expensive. It is also in high demand for commercial purposes such as restaurants and hotels.

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. This will keep the roast moist.

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 after 30 minutes of roasting.

 

a perfectly cooked slice of filet mignon on a dinner plate.

Our family LOVES this Filet Mignon Roast on special occasions, and it’s a nice alternative.

Before you begin…  *Important Notes and Tips:

  • 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.  
  • Plus, all ovens are different! It’s best to keep a “meat thermometer” nearby to check the roast.

Let’s Get Started!

How to Make the Perfect Filet Mignon Roast?

*Follow along below with our Step-by-Step Directions, or jump down to the bottom for our video and full recipe card.

Ingredients Needed: (with affiliate links)

Directions to Cook the Perfect Filet Mignon Roast:

1.  Preheat the oven to 350 degrees F (180C).

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.  Next, pour in about 4 cups of water on the bottom of the roasting pan, (under the roasting rack) just below the rack but not touching. 

Prosciutto slices are laid on the rack in the roasting pan.

4.  Place the Filet Mignon roast on top of the prosciutto.  Season the meat with salt, pepper, and garlic powder generously. Then drizzle some olive oil over the meat.

A filet mignon roast is sitting on a rack in the roasting pan.

5.  Then scatter the sliced onions across the top. And toss into the water under the rack, any additional sliced onions you have leftover.

Sliced onions are laid on top and across the filet mignon roast in the roasting rack.
Tossing extra sliced onions under the roast.
A raw roast laid on a rack inside a roasting pan with sliced onions on top.

6.  Cook for 15 minutes per pound, until the internal temperature on the meat thermometer reads between 130 and 135 degrees. You can rotate the roast after 30 minutes, or leave it. NOTE: If you rotate the roast, the onions will fall off, that’s ok. You can add them back on, or leave them off.

*IMPORTANT TIP: Always check the meat with a good-quality meat thermometer to be sure you don’t overcook it. And, depending on your preference, the temperature should read:

  • For Rare: 115 – 120 degrees F.
  • Medium-Rare: 120 – 125 degrees F.
  • Medium: 130 – 135 degrees F.

7.  When done, remove the roast from the rack, and place it onto a cutting board. Allow the roast to rest and sit for 5 to 7 minutes before carving.

The perfect filet mignon roast by 2sistersrecipes.com
The perfect filet mignon roast by 2sistersrecipes.com

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.

WATCH VIDEO: How to Make the Perfect Filet Mignon Roast? (1 minute)

FAQ’s

  1. How Many Pounds of Roast Will 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 1/4 to 1/2 pound (about 4 to 8 ounces) per person. And, it is a good idea, to calculate and buy one additional pound than the number of guests you will be serving, just to be on the safe side.

2. 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 for 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.

3. How Long To Cook The Roast? The standard for cooking a filet mignon roast is usually about 12 to 15 minutes per pound. And with that, we always recommend using a meat thermometer, inserting it into the meat every time you check on it – to see if it is done, especially towards the end of its cooking time.

4. 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. NOTE: It will take the guesswork out for you, and to be on the safe side, you should use a thermometer because all ovens are different and will vary with temperatures and length of time to cook.

5. What Temperature Should the Thermometer Read? That depends on what your preference is:

  • For Rare: 115 – 120 degrees F.
  • Medium-Rare: 120 – 125 degrees F.
  • Medium: 130 – 135 degrees F.

6. How Long Does the Roast Need to “Rest” Before Carving? It’s best to allow the roast to rest for at least 5 to 7 minutes before carving. Keep in mind, as the roasts sits on your cutting board, the internal heat will continue to cook the meat. So don’t let it sit too long. Also, if you slice or cut into the roast too quickly, before allowing it to rest, it could cause the roast to lose all of its juices.

A piece of filet mignon on a white dinner plate with peas and mashed potatoes.

What Sides to Serve?

When it comes to serving a side with your roast, any of these will surely be a winner:

Storing Leftovers…

  • Most of the time, in our family, there are no leftovers. But if you do have some, it is best to store them in an airtight container and place them in your refrigerator. They will stay fresh for up to 2 days.
  • Also, we prefer to make sandwiches for lunch the next day with any leftover filet mignon roast. Cold sandwiches, or hot sandwiches, whatever you prefer – it’s the best!

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!  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!

Yield: 6 to 8 servings

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!

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Ingredients

  • 6 to 7 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 the oven to 350 degrees F (180C). Remove the roast from its package and allow it to rest on your counter for 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. 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 (about 1 tablespoon or more if needed).
  4. Scatter sliced onions on top. Then scatter additional sliced onions under the rack (in the water).
  5. Cook for 15 minutes per pound. Rotate the roast after the 1st half hour. NOTE: Don't worry, the onions will fall off the roast when you rotate it. Plus, all 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

Notes

*Photos and Video are in the Post!

What temperature should the meat thermometer read?

  • For Rare: 115 - 120 degrees F.
  • Medium-Rare: 120 - 125 degrees F.
  • Medium: 130 - 135 degrees F.

*QUICK NOTE: Keep in mind, in the video, we accidentally left out the drizzling of olive oil over the roast before it went into the oven. This is why it's best to always refer to the directions on the recipe card.

Storing Leftovers: It is best to store them in a sealed container and place them in your refrigerator. They will stay fresh for up to 2 days.

Make Sandwiches: make sandwiches for lunch the next day with any leftover filet mignon roast. Cold sandwiches, or hot sandwiches, whatever you prefer - it's the best!

Nutrition Information:

Yield:

10 servings

Serving Size:

1 serving

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

Did you make this recipe?

Mention @2sistersrecipes on Instagram or tag #2sistersrecipes!

 

The Perfect Filet Mignon Roast by 2sistersrecipes.com

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 xo Anna and Liz

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39 Comments

  1. 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!

    1. Hi Eileen,
      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!
      Best regards,
      2sistersrecipes

  2. 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!

    1. Hi Helen,
      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. πŸ™‚

  3. 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?

    1. 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.

  4. 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?

    1. Yes Darrin, you can use pancetta with the roast and yes you can place them back on top after you rotate the roast. We sometimes don’t place the onions back on the roast after rotating, so it is entirely up to you. Hope this helps!! Enjoy!

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

    1. 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.

    1. 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.

  6. What a gorgeous roast and the perfect dish to celebrate! Wish you and your family a healthy and happy 2015! πŸ™‚

  7. 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.