A whole filet mignon roast is a lean cut of premium beef and one of the most tender cuts of beef you can cook. There's no difference between whole beef tenderloin vs. filet mignon — these cuts of meat are lean and are ideally suited for dry cooking methods such as a filet mignon roast.
Consider buying grass-fed beef instead of beef that comes from cows that eat prepared feed when making your slow-roasted beef tenderloin. Compared to regular beef, grass-fed beef typically has less total fat, according to PennState Extension.
Make a Filet Mignon Roast
Save Your Leftovers
Save your leftovers and enjoy your meal a second time. Promptly refrigerate your meat to reduce risk of harmful bacterial growth. Discard any meat that has been at room temperature for more than 2 hours, as advised by the USDA.
Store your meat in the fridge and consume within 3 to 4 days, or freeze it for a quick meal 3 to 4 months done the road.
Read more: How to Cook a Tender Steak on the Stove
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.
Step 1: Preheat the Oven
Preheat the oven to 425 degrees Fahrenheit for a 2 to 6 pound whole filet mignon.
Step 2: Season Your Meat
Season filet mignon recipe 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.
Step 3: Lay Meat in Pan
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.
Step 4: Place a Thermometer
Insert the meat thermometer into the center of the roast. Aim for the thickest part of the roast.
Step 5: Roast in the Oven
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. At 425 degrees F, a 4 to 6 pound cut will take approximately 45 to 60 minutes to cook, according to the USDA.
Use temperature as your precise guide for doneness and remove the roast from the oven when it is 5 degrees below the final temperature. According to the USDA, the minimum safe internal temperature for beef consumption is 145 degrees F. Let the roast rest for at least 3 minutes before serving.