Comments on: Filet Mignon Roast

By: Recipleased

Recipleased — Tue, 03 Jan 2012 01:55:23 +0000

Sounds good, let me know how it works!

By: Ginger

Ginger — Mon, 02 Jan 2012 23:32:32 +0000

Tried this recipe 4 times now, found it to be relatively easy to follow and the roast turns out awesome – what do you think about cutting the roast to stuff with a clove of garlic or two?

By: Jude Lutge

Jude Lutge — Mon, 26 Dec 2011 00:32:15 +0000

I used some real stock from a chef friend and soaked some local dried porcini mushroom, chopped those and added to cremini, then used the porcini soaking liquid to the broth – outrageous.

By: Susan Jay

Susan Jay — Sat, 24 Dec 2011 18:43:13 +0000

I bought a 7-1/2 lb roast and had the butcher cut it in half, trim and tie it … much easier to handle two small roasts as opposed to one large one. I plan to follow your recipe for the 4-5 lb roast cooking them side by side but not touching. For a delicious side dish, try grilling (can do on top of stove) asparagus with fresh minced garlic seasoned with salt and pepper. Can be served warm, room temp. or cold. Do not overcook asparagus — make sure it still has some crunch and beautiful green color.

By: Susan Jay

Susan Jay — Sat, 24 Dec 2011 18:38:37 +0000

I bought a 7-1/2 lb roast and had the butcher cut it in half, trim and tie it … much easier to handle two small roasts as opposed to one large one. I plan to follow your recipe for the 4-5 lb roast cooking them side by side but not touching. For a delicious side dish, try grilling (can do on top of stove) asparagus with fresh minced garlic seasoned with sale and pepper. Can be served warm, room temp. or cold. Do not overcook asparagus — make sure it still has some crunch and beautiful green color.

By: Recipleased

Recipleased — Sat, 24 Dec 2011 02:12:07 +0000

145 for medium well.

By: Teresa

Teresa — Sat, 24 Dec 2011 00:08:45 +0000

I have an 8lb filet mignon roast, the butcher trimmed and tied it already, how long at each temperatures do u recommend for medium well? Thank You!

By: janet

janet — Fri, 23 Dec 2011 13:55:03 +0000

Thanks and Merry Christmas!

By: Ed

Ed — Fri, 23 Dec 2011 12:19:17 +0000

I’ll be making a filet mignon roast for Christmas with a slightly different recipe,smear unsalted butter all over the roast then kosher salt and fresh ground pepper and into a 500 degree oven for 25 min(rare).Serve with horseradish sauce.Remind Susan that the Jets are playing the Giants not the stinky Dolphins!

By: Recipleased

Recipleased — Fri, 23 Dec 2011 03:16:20 +0000

I would cut the time in half on the both temps. A meat thermometer is really your best indicator though.