How to Cook a Filet Mignon Roast

Written by a.j. andrews Google
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How to Cook a Filet Mignon Roast
When roasting a fillet mignon roast, use its internal temperature as an indicator of doneness. (tenderloin image by sumos from

The method for cooking a fillet mignon roast, also known as a beef tenderloin, involves the same techniques used when cooking any whole cut of beef, such as the rib sub-primal used in prime rib. Although cooking times vary depending on the size of the tenderloin and the type of oven used, all beef roasts should cook to a recommended internal temperature of 62.8 degrees Celsius.

Skill level:

Things you need

  • Kitchen twine
  • Large skillet (optional)
  • Paper towels
  • Probe thermometer
  • Roasting pan
  • Trimmed beef tenderloin

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  1. 1

    Preheat the oven to 260 degrees Celsius.

  2. 2

    Tie the roast at two-inch intervals using butcher's twine. Tying the roast helps the meat cook uniformly and contributes to the aesthetics of the finished product.

  3. 3

    Season the meat, if desired. You may want to rub it with garlic or pepper, or use a rub of your own choosing.

  4. 4

    Sear all sides of the tenderloin on the hob, either in the roasting pan or in a skillet large enough to contain the cut of meat. Pat the meat dry before you sear it to get the best browning.

  5. 5

    Place the meat in the roasting pan, then place the pan in the oven. Immediately reduce the oven's temperature to 107 degrees Celsius.

  6. 6

    Check the internal temperature of the tenderloin every 60 minutes by inserting a probe thermometer into the centre of the roast.

  7. 7

    Remove the fillet mignon roast when it's cooked to a USDA-recommended internal temperature of 62.8 degrees Celsius.

  8. 8

    Allow the meat to rest in a warm place for 15 minutes. This allows the meat's juices to redistribute within the roast and results in a moist final product.

Tips and warnings

  • When cooking a small tenderloin (less than three pounds), check the internal temperature every 30 minutes.
  • The USDA recommends cooking beef roasts to a minimum internal temperature of 62.8 degrees Celsius.

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