Nov 18, 2011

The Perfect Filet Mignon Roast


The perfect Filet Mignon Roast is crusty on the outside, but also moist, juicy and tender on the inside and seasoned to perfection! The meat is so unbelievably moist, it's like butter!


We gave this roast its full flavor by adding prosciutto, onions and seasonings.  But the secret to making a perfect roast is keeping water at the bottom of the pan while roasting in the oven. This helps keep the roast moist while cooking.  It's also the reason why it's so tender. 
 
Not everyone prefers poultry, turkey or glazed ham for the holidays. A Filet Mignon roast is a nice alternative. Serve this as your main course with your favorite side dishes. Don't forget the wine! Definitely a red, we like to pair it with a Chianti.  Enjoy this fantastic feast! 
 
Today is Regis last day on his show " LIVE with Regis and Kelly" and he will be missed very much. We love you Regis, you made everyone smile all these years!   Best of Luck!


The Perfect Filet Mignon Roast
  • 6 pounds of Filet Mignon Roast
  • 3 whole onions -sliced
  • 7 to 10 slices of prosciutto
  • 4 cups of water
  • 1 tsp. garlic powder
  • 1 tsp. salt 
  • 1 tsp. black pepper
  • olive oil
Preheat oven to 350 degrees. 
In a large roasting pan with rack, lay the slices of the prosciutto on the bottom of rack horizontally, overlapping slices.
Place the Filet Mignon roast on top of  prosciutto.
Season the meat with salt,  pepper and garlic powder generously.
Scatter sliced onions on top.
 
 
Pour about 4 cups of water in the bottom of roasting pan, just below the meat but not touching. Drizzle olive oil over meat .
Cook for 20 minutes per pound,  about 2 hours.
Rotate the roast every half hour.
Remove from rack, and place onto cutting board, allow to sit for 5 minutes before carving.
 
Carve into 1 inch slices.  Remove the string and transfer onto a serving platter. Serve immediately.
Served with some vegetable sides like garlic mashed potatoes and sauteed peas.  Enjoy!

Serves 6-8
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4 comments:

  1. I can almost smell the deliciousness!

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  2. This is exactly why I will never be a vegetarian. I could live without burgers and other meat products - but slice a pink steak like this and I start to drool! This is beautiful. We always do a tenderloin roast for Christmas and your recipe sounds terrific! Thanks - have a blessed Thanksgiving.

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  3. Thanks Tricia! Have a wonderful, healthy Thanksgiving!

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  4. OMG, this looks fantastic! You guys are the best.

    Happy Thanksgiving!

    Nick

    ReplyDelete

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