Description
A filet mignon roast recipe focuses on preparing the entire beef tenderloin—the most tender muscle on the animal—as a single, elegant roast rather than individual steaks. This cut comes from the loin of the cow, a region that does very little work, which is why the meat lacks the heavy connective tissue and tough fibers found in the shoulder or leg.
Ingredients
Scale
- 1.5–2 kg beef tenderloin (filet mignon roast)
- 2 tbsp olive oil
- 3–4 cloves garlic (minced)
- 1 tbsp fresh rosemary (chopped) or 1 tsp dried
- 1 tbsp fresh thyme (optional)
- 1½ tsp salt
- 1 tsp black pepper
- 2 tbsp butter
Instructions
- Prepare meat
- Pat beef dry with paper towels for better browning.
- Season
- Rub with olive oil, garlic, salt, pepper, rosemary, and thyme.
- Sear (optional but recommended)
- Heat a pan with butter and sear all sides until browned.
- Roast
- Place in oven at 200°C (400°F).
- Roast for about 25–35 minutes (until internal temp reaches ~50–55°C for medium-rare).
- Rest
- Let it rest for 10–15 minutes before slicing.
- Serve
- Slice into thick medallions and serve with vegetables, mashed potatoes, or sauce.
Notes
- Prep Time: 15 minutes
- Cook Time: 30–35 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: French / American
Nutrition
- Serving Size: 150–180g slice
- Calories: ~350–500 kcal