3 Lb Filet Mignon Roast Recipes

ROAST OF FILET MIGNON BEEF TENDERLOIN

Steps:

• Preheat oven to 500 degrees.
• Rub fillet roast with oil, then sprinkle on chopped garlic and a generous portion of salt & pepper.
• Place fillet roast in pan with fat side on top
• Once oven is preheated, put roast in oven, then reduce oven temperature to 350 degrees.
• Cook for 45 minutes at 350 degrees
• Check thermometer for temperature. For rare pull at 120 degrees, medium pull at 130 degrees.
• Let stand for 10 minutes before serving.

FILET OF BEEF

Steps:

• Preheat the oven to 500 degrees F.
• Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.
• Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

THE PERFECT FILET MIGNON ROAST

Steps:

• Preheat the oven to 350 degrees F (176C). Remove the roast from its package and allow it to rest on your counter at least 30 minutes before roasting.
• In a large roasting pan with a roasting rack that fits most roasting pans, lay the slices of the prosciutto on the bottom of the rack horizontally, overlapping slices. Place the Filet Mignon roast on top of the prosciutto. Season the meat with salt, pepper, and garlic powder generously.
• Scatter sliced onions on top.
• Pour about 4 cups of water into the bottom of the roasting pan, (under the roasting rack) just below the meat but not touching. Drizzle olive oil over the meat.
• Cook for 15 to 20 minutes per pound, about 2 hours. Rotate the roast every half hour. Ovens will vary, so it's best to use a meat thermometer, to help you to roast to your liking, rare, medium-rare, or medium.
• Remove from the rack, and place onto the cutting board, allow the roast to sit for 5 to 7 minutes before carving.
• Carve into 1-inch slices. Remove the string, and transfer slices onto a serving platter. Serve immediately. Discard the onions and prosciutto.
• Serves 8 to 10

FILET MIGNON ROAST WITH ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. Keep warm until serving.
• Preheat the oven to 500 degrees F.
• Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight. Just before roasting, season generously with salt, to taste. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.