Dec 26, 2014

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 super moist while cooking.  It's also the reason why it's so tender. 
 
Not everyone prefers poultry, turkey or even a glazed ham for the holidays.  Our family LOVES this Filet Mignon roast on special occasions and it's a nice alternative. Serve this roast as your main course with your favorite side dishes.

And, don't forget the wine! Definitely a red, we like to pair it with a Chianti. 
Enjoy this fantastic feast! 
 



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
  • extra-virgin 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 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.
 
 
Serve with our vegetable sides like garlic mashed potatoes and sweet baby peas with onions and capers.  Enjoy!

Serves 6 to 8
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20 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

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  5. Fantastic meal for a holiday or any special occasion. Thanks for sharing this and wishing you both the best in the new year!

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  6. My family would love this too. It does look perfect. Happy New Year!

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  7. Wow, that does look like the perfectly cooked tenderloin roast! The onions and prosciutto must be terrific flavor enhancers. A great recipe to have when it's too chilly for outdoor grilling.

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    1. Thanks Sue! Your family will enjoy this easy recipe as much a see do! Have a Wonderful New year !

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  8. That looks so good! I'd much rather have this than turkey! :)

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  9. that looks amazing! Wow! So tender and perfect! Hope you had a great Christmas and here is to a wonderful new Year!

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  10. What a delicious way to enhance our favorite Christmas day main dish! We will definitely try this for our next special occasion!
    Buon Anno Liz and Anna!
    Baci,
    Roz

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    1. Thank you Roz! We wish you the very best in the new year!
      Xo

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  11. What a gorgeous roast and the perfect dish to celebrate! Wish you and your family a healthy and happy 2015! :)

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    1. Thank you Amy! We wish you the very best in the new year!
      Enjoy!

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  12. Beautiful. I love the use of proscuitto and the rack! Great post!

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  13. Thank you Abbe! Hope you have a great weekend!

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  14. What do you do with the onions and prosciutto?

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    1. Hi A! You don't have to do anything with the onions or prosciutto l, the tenderloin will absorb their flavors while cooking and will give flavor to the juices under the meat. Sometimes we spoon some of the crispy prosciutto along with the juices over the meat before serving.

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