Bonnie's No Fail Filet Mignon Roast
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Restaurant style beef tenderloin made at home
  • Filet Mignon Roast
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. fresh ground pepper
  • Mushroom Sauce
  • 4 tbl. of McGinnis tub butter
  • 1 lb. sliced mushrooms
  • 1 cup dry white wine
  • 1 tbl. parsley
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1/8 tsp. ground pepper
Plan at least 1/2lb per person. Whole fillet mignon roasts are usually between 6-8lbs
Preheat oven to 500˚. Season roast with salt, garlic powder and ground pepper then place into roaster. Tuck the tail end of the fillet under so that it does not over cook.  Bake 5 minutes per lb. uncovered. Then turn oven off and leave for 30-45 more minutes, do not open oven.
Let roast rest under a foil tent for 10 minutes prior to carving so that the juices can redistribute. Your roast will continue to "cook-up" during this time, this is why not over cooking the roast is so important.  

While roast is in oven prepare mushroom sauce by melting butter, adding mushrooms, wine, parsley, salt, pepper and garlic powder. Sauté until wine is reduced in half, then spoon over roast.

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