Filet Mignon Roast
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(150 votes, average: 4.18
out of 5)
This is my absolute favorite filet mignon dish to serve for a special occasion, such as Christmas or a birthday celebration. This cut of meat is so tender and it goes so well with any side. Once you season and prepare the meat, there is very little “cooking” left so you can stay out of the kitchen and enjoy the celebration.
Make a point to buy top quality meat and to request a “filet mignon roast” with your butcher early enough because they may not have that cut of meat on location. I generally try to order a 1/2 lb of meat per person or more if I want any leftovers. Before cooking meat, bring to room temperature. Preheat oven to 475 degrees. Place roast, fat side up, in a large roasting pan and rub olive oil over meat. Generously season with kosher salt, pepper, and about a tablespoon of thyme. Place in oven for about 12-15 minutes for 2-3 pound roast or 15-20 minutes for 4-5 pound roast. Reduce heat to 350 and cook an additional 20-25 minutes. Use a meat thermometer to determine if it is done (125 for rare and 135 for medium. Remove meat from oven and let stand about 15 minutes before serving. Serve with mushroom sauce (recipe to follow).
Mushroom Sauce
In a large skillet, on medium-high heat, melt:
2 tablespoons butter
Once butter is melted, add to the pan:
10 oz of coarsely chopped mushrooms
2 garlic cloves, minced
1 teaspoon onion powder
Cook until most of moisture from mushrooms is gone. Add to the pan:
*1/2 cup red wine
Cook until most of liquid is gone. Reduce heat and add:
1/2 cup beef broth
3-4 tablespoons pan drippings
Whisk until combined and serve over meat.
*For a lighter flavor use white wine instead of the red and chicken broth instead of beef.
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Looks great. We are going to make filet roast for christmas dinner!
Filet mignon roasts are expensive, but worth it for something like Christmas dinner. This sounds great!
I cooked the filet roast with the mushroom sauce for Christmas dinner. It was delicious, everyone loved it. As a matter of fact I am cooking it again for the Dolphin’s vs Jet’s game. GO DOLPHINS!
[...] a special occasion or just any night of the week. They are an excellent side dish to Prime Rib or Filet Mignon Roast. These twice baked potatoes are so easy to make and can be made ahead of time so you can spend [...]
I just made this for a family Valentine’s Day Dinner and it was an ABSOLUTE hit! I followed the recipe exactly and it was perfect. It was as good as eating at a restaurant (and cheaper). Enjoy.
Just made this for father’s day and had to write in to tell you it was absolutely fabulous! Thank you thank you thank you!
Absolutely delicious and easy to prepare! My entire family loved it – and the mushroom sauce was a great addition.
Under the Mushroom Sauce recipe for the filet mignon the beef broth listing only says “1/2 beef broth.” Anyone know what the proper measurement is? Half a cup? Half a can?
Thanks for any feedback.
So sorry, the recipe should and now reads “1/2 cup beef broth”. You can add a little more or less depending on how thick you want the sauce. Hope you enjoy it!
Thanks!
Looks wonderful, I want to fix this for Christmas Dinner, does a 4-5 lb roast only take about an hour to cook?
thanks
A 4-5 pound roast only takes about an hour to cook, but check the meat thermometer frequently. If you cover the meat with foil and let it rest 10-20 minutes it will continue to cook as well.
What a great way to enjoy filet mignon. We made this recipe for thanksgiving and are making it again for christmas dinner this year.
This looks great. How many does the sauce serve? Thanks
Loved this recipe my husbands birthday is Christmas Eve just made it . We loved the dinner, easy and simple to follow. Thank you!
The sauce should generously serve 8-10 people, depending on how much sauce people use. You can always add a little more wine, beef broth, and pan drippings to make more sauce as well.
Enjoy!
My best friend served this mushroom sauce with our grilled filet mignons on New Years Eve. It was a fabulous addition to the steaks!
I made this over the holidays, obviously you can use any sauce you like, in any event what an easy, SUPERB dinner – I got absolute raves and the kitchen smelled heavenly from the thyme – I’ve already make it again for myself, LOL….thanks so much!
wHAT WOULD COOKING TIME BE FOR fILET MIGNON ROAST, WELL DONE
need to know what are pan drippings from?
Pan drippings are the fat, juices, and seasoning from the meat.
I added some cornstarch to the beef broth in order to thicken the sauce up a bit. I also finished it with 1 additional tablespoon of butter (added after pan was taken off fire)
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