A whole filet mignon – also called a beef tenderloin roast – is a lean cut of premium beef and one of the most tender cuts of beef you can cook. Lean cuts of meat have less than 10 percent fat and are ideally suited for dry cooking methods like roasting. Consider buying grass-fed beef instead of beef that comes from cows that eat prepared feed. Compared to regular beef, grass-fed beef has less total fat.
How to Roast a Whole Filet Mignon
Preheat the oven to 425 degrees Fahrenheit for a 2- to 6-lb. whole filet mignon.
Season your whole filet mignon with a dry rub. Make a dry rub by combining a blend of herbs and spices that suit your taste or the flavor of the dish. Use a bit of salt and pepper for the simplest version of a dry rub. Add brown sugar to your dry rub for a sweet flavor, or add chili powder to make it spicy. Sprinkle the mixture on the meat and lightly massage it with your fingers until it is completely coated. Filet mignon roasts do not need a thick coating of dry rub.
Find a shallow roasting pan. Put the whole filet mignon in the center of the pan with the fattier side of the meat facing up.
Insert the meat thermometer into the center of the roast. Aim for the thickest part of the roast.
Place the pan into the oven and shut the door. Think about cooking your roast to the correct temperature rather than getting caught up with how much time it spends in the oven. Some general guidelines for roasting times are: at 425 degrees F, a 2- to 3-lb. whole filet mignon will be done in 35 to 40 minutes and a 4- to 6-lb. cut will take 45 to 60 minutes. Use temperature as your precise guide for doneness and remove the roast from the oven when it is 5 degrees below the final temperature. The final temperature reading on your thermometer after resting should read 135 degrees F for medium-rare, 150 degrees F for medium and 160 degrees F for a well done roast. Let the whole filet mignon rest for 10 to 15 minutes and the temperature will rise to the appropriate heat.
Things You'll Need
1 filet mignon roast
Shallow roasting pan
Use the meat drippings at the bottom of the pan to make gravy.
Carve your whole filet mignon too soon and it will be more difficult to cut and lose a lot of the natural juices.