Filet Mignon

Recipe by Dave5003
READY IN: 2hrs 15mins
SERVES: 10-12




  • We rarely eat beef but when we do for special occasions we enjoy the above for a most tender cut of beef.
  • Here is the way our family does it. There are other methods of seasoning and roasting but we are always satisfied with the results this way.
  • Try to buy a whole fillet that is already "peeled " ( trimmed of silverskin, fat etc. ) or if you prefer you can buy untrimmed and do it yourself.
  • The whole filet has a taped part ( called the tail ) and when you roast, tuck this part under so you can have a more even piece of meat for roasting.
  • If the whole filet is too large to fit your roasting pan you may cut the filet in half and roast the two parts in the pan together.
  • Make sure the meat comes to room temperature prior to roasting for even roasting which also helps with tenderness.
  • Rub oil ( we prefer olive ) over the filet and then rub in seasonings such as salt , pepper, paprika, crushed garlic etc. The Montreal Steak Seasoning is a nice choice ( available in the seasoning or meat sections of supermarkets ) .
  • Or other people prefer to coat the filet with Dijon mustard and then roll the filet in finely crushed black or colored peppercorns prior to roasting.
  • Both ways are delicious.
  • Place the filet on a roasting rack over the roasting pan.
  • You can also place the filet over some beef bones in the pan which also act as a rack.
  • Preheat the oven to 475 degrees F.
  • Place the prepared filet on the rack and roast 20 minutes ( for a average 5 lb roast- ). Then decrease the temperature to 350F and roast an additional 20 minutes.
  • Remove the filet from the oven and let sit about 15 minutes before slicing.
  • This total time factor should produce medium rare. A heavier roast will probably need more roasting time and a smaller roast less time. The sitting times allows for best slicing and lets some of the juices settle etc. If you prefer you can check and rely on a meat thermometer to test so you don't under or over roast the meat..
  • Insert thermometer in the thickest part of the roast. Generally 120 to 130 F is rare and 130 to 140 F is medium rare. Remember the meat will continue to cook with "standing time" out of the oven.
  • Meanwhile make the mushroom sauce ( this is a natural and not thickened sauce ). In a large skillet over medium high heat cook the onion in some olive oil or butter until softened.
  • Add the sliced mushrooms and garlic and continue to cook and stir until the mushrooms have reduced in volume by 1/2 and become tender.
  • Add the vermouth, dashes of Worcestershire sauce and Gravy Master ( a browning/ caramelized color for sauces etc. ). Cook and stir another 5 to 10 minutes and then season to taste. If you wish you may add a few tablespoons of the pan drippings or a bit of beef bullion paste ( available in jars ) for a richer flavor.
  • The whole recipe really can serve quite a lot depending on how thick or thin you slice the meat. Leftovers reheat well.