Last updated on November 12th, 2018
Beef fillet, which travels under the names “beef tenderloin,” “Filet Mignon Roast,” and, if you live in France, “filet de bouef,” is the best cut of the cow. It’s impressive. It’s meltingly-tender. And it costs a king’s ransom! But when you are feeding 10-12 well-dressed guests, it’s the ideal main course:
Tip: When you purchase a 4-5 pound fillet, ask the butcher (or whoever is behind the meat counter) to trim and tie it for you.
And then prepare yourself for a terrific shock.
Now would be a good time to take out a second mortgage on the house.
There are many different ways to prepare a tenderloin. Based on my own experience, a short sojourn in a very hot (500°F) oven produces the tenderest results.
First, put the roast on a baking sheet…
And rub the top and sides with stone-ground mustard. Mustard and filet mignon are a match made in heaven.
Then generously sprinkle the meat with kosher salt and grinds of fresh pepper. A tablespoon of each is not too much.
Add some dried thyme leaves, too. The leaves will give the roast a gorgeous scent.
Roast for 30-40 minutes, or until a meat thermometer inserted into the thickest part of the fillet reaches 135°F for medium-rare (my preference), or 145°F for medium.
In any event, don’t overcook, or your investment will have been for naught. Remember, you can always return a too-rare roast to the oven. But you can’t un-cook it.
I suspect that last sentence was a real eye-opener for you.
After cooking, transfer the fillet to a wooden board. Then cover the meat with aluminum foil, and let it rest for 20 minutes. During the rest, juices will be re-absorbed.
Then slice this high-priced jewel as thin or thick as you please.
As for wine, I’d go with a good-quality Cabernet Sauvignon. Like William Hill. Or Coppola. Or Josh.
For side dishes, you can’t go wrong with parsleyed mashed potatoes and steamed or roasted veggies. Leftovers can be turned into magnificent sandwiches.
In summary, I’d like to say that a Filet Mignon Roast is well worth the expense. Again, it’s a breeze to cook. A 4-5 pound roast will give you 10-12 servings. And the delicious taste and texture will make your head spin.
For your convenience, here’s a printer-friendly copy-and-paste version of the above:
Filet Mignon Roast (Beef Tenderloin)
As made by Kevin Lee Jacobs (www.kevinleejacobs.com)
Ingredients for 10-12 servings1 4-5 pound beef fillet, trimmed and tied by the butcher
1/4 cup stone-ground mustard
1 tablespoon kosher salt, and several grinds of black pepper
1 generous teaspoon dried thyme leavesAdjust the oven rack to the lower-middle position. Preheat the oven to 500°F.
Put the fillet on a baking sheet. Rub the top and sides with the mustard, then sprinkle on the salt, pepper, and thyme.
Roast for 30-40 minutes, or until a meat thermometer reaches 135°F for rare, or 145°F for medium-rare.
Transfer the meat to a wooden cutting board, and cover with aluminum foil. Let rest for 20 minutes.
Cut the fillet into thin or thick slices. Serve with mashed potatoes and steamed or roasted veggies.
Wine pairing: Cabernet Sauvignon
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Scott Trudell says
I agree! Beef tenderloin was my choice this year for Christmas dinner.
Catharine R. says
I love beef tenderloin/filet mignon! For a party, it’s ideal. And probably no more expensive than really good lasagne!
Brooklyn Bob says
Great recipe. I usually coat the fillet with butter, but I like your idea of using mustard for more flavor. Happy New Year to you!
Larry Gardner says
Can’t understand why south of the border the main course is called entree. In Quebec the menus (which are in French) show the appetizer as entree which is the French for enter. The main course is the plat principal or in English it would translate to the principle plat ie main course.
Larry Gardner says
Can’t understand why south of the border the main course is called entree. In Quebec the menus (which are in French) show the appetizer as entree which is the French for enter. The main course is the plat principal or in English it would translate to the principle plate ie main course.
gina says
Yuhuhuhuhum
Jay says
This is what we made for Christmas dinner. It was sublime.
Pam B says
I love Coppola’s cabernet sav; my favorite red. It is so good and perfect with a good cut of beef. Wonderful suggestion, Kevin. And happy new year!
tracy says
I fail the rare every time. The thermometer steps up and takes the blame for me and of course I run out and get a new and improved LOL. I know it keeps cooking on the resting board but I just continue to serve the medium well:) This year was so good I didn’t notice the cooks lack of expertise! I wonder…………could my 135 be wrong on the thermometer (eye roll ). All these great wine ideas are going in my notes thank you. Happy New Year to all!!!!
Allison K says
Nope–I can’t do rare meat (or runny egg yolks). If cooked carefully and attentively, well-done beef can be fork-tender, moist and meltingly delicious.
– Allison-the-farm-kid
LynnB says
Agree. I love roast fillet of beef. However, I’d never cook it for as long as 40 mins. More like 30 plus 20 mins resting. It’s even better if you can get hold of wagyu beef. MMMMM nothing better on this earth.
I serve with a tomato based salsa on a bed of rocket, with some delicous roast potatoes. Yum
LynnB says
Hey Larry Gardner – I’m an Aussie and for us entree means the first course (or appetiser to Americans) and the main course is called – the main course (or mains). But I’ve learned to understand and accept individual quirks lol
Beverly, zone 6, eastern PA says
The flavor would lure me in but the price tag would stop me.
We have had rotten luck preparing beef correctly and seldom buy it. As the prices rise, we continue to seek other types of meals. I’d like to try this filet mignon roast at least once, though. Your explanations are so helpful and make us feel empowered. We eagerly await the debut of your cookbook.
Allie H. says
It’s funny that I saw this tonight because it’s exactly what we had for dinner today. Fortunately, I paid half that price per pound. I knew I was getting a good deal but still felt like a splurge.
I can’t wait to try it with your mustard rub. Yum!
Lyzzee Crowl says
I prepared my first beef tenderloin for Christmas this year, similar recipe to Kevin’s, using rosemary instead of thyme. We grilled it on our gas grill using an indirect method instead of cooking in the oven. It was superb.
Hilary says
I’m a grass fed beef raiser. I cook mine to 125-130. We like ours rare but then I know where my meat came from and what he ate. BTW, it’s not any less expense when you raise them yourself. Those guys are just costly. My problem is they keep trying to get in my garden. They like my veggies too
Linda says
This looks delicious and low carb also.
Deb says
There is absolutely no way that I could afford to spend $100 on the main course.
Sandra says
Your recipes made me think that perhaps we should share an idea with you. Our son-in-law is the unanimously appointed chef in our family, mainly because he takes great pride in offering up only the best cuts of meats and experiments with marinades. Plus, there are rarely any leftovers because his food is so scrumptious! I rarely enjoyed lamb until I tasted his version.
There is one marinade that he uses for beef filet, pork filet and just about any cut of lamb, although his favorite are the “lolly pops” of lamb.
Mix equal portions of mustard (either honey mustard or Dijon mustard – depends on whether you want a sweet note), with Worcestershire sauce and cover the roast in this mix. Then sprinkle liberally with rosemary. If you haven’t tried that one yet, Kevin, you are in for a treat.
Arden Rembert Brink says
So interesting to read since we were just talking about switching over to a beef tenderloin next Christmas. (We’ve found amazing grass-fed beef filet steaks at our local meat market and we were thinking about trying to buy a whole hunk of the tenderloin to roast.) This looks great and although ours seems really expensive, it’s actually *only* $12.99/lb which makes it look like a bargain. 😉 Happy new year to you and yours!
–arden–
Morgan says
Used to make a differently spiced version of this frequently, it’s the BEST beef roast! Always absolutely delicious results with this cut and method. Looks amazing. Kudos, Kevin!
Janet says
This is what I wanted to have for Christmas dinner this year! However, we were at our daughters house in NC, and she wanted Shrimp and Lobster and grits. It was good, but didn’t seem real Christmasy to me. I do want to try your method with the mustard. It sounds delicious!
Yonder says
I love tenderloin, but I have never bought one. They are so expensive that few people will buy them and they get thrown away. it is one of my best dumpster dives.
margaret says
Followed your beef tenderloin recipe for recent dinner party. Huge success! Also love the bean soup. Haven’t started outdoor seed sowing yet, but hope to soon. Thanks for all your ideas.