By far the most IMPRESSIVE ROAST I have ever cooked. This Filet Mignon Roast is out of this world. It will make anyone happy in your holiday table. So, simple and easy to do that anyone can do it.

The tenderloin is the full muscle that filets are cut from, and since it’s the source of filet mignon, which is on the smaller end of the tenderloin, it’s also an expensive option.

Filet mignon and beef tenderloin are among the most tender and delicious cuts of steak, popular choices at steakhouses and for special occasion steak dinners at home. These coveted, melt-in-your ...

4 beef Tenderloin Steaks (filet mignon), each cut 1 inch thick (about 6 oz each) 1 tablespoon butter 1 1/2 cup assorted mushrooms (shiitake, enoki, straw, cremini, button, or chanterelle), whole ...

Season the beef with salt, and coat with the olive oil. Heat a cast-iron skillet over high heat. When the skillet is hot, sear the beef on all sides, then set the skillet in the preheated oven to ...

Filet typically costs upwards of $20 per pound and is one of the most expensive cuts of beef in the world outside ultra-high-end Wagyu or Kobe. This could force cooks to shell out $40 or more on ...

Thinly slice the beef tenderloin (1/8 inch thick) and shingle on top of the finished roll. Torch the beef just enough (or put into a high heat broiler) to slightly cook the outside of the beef.

Brown beef 2 minutes per side; transfer to a wire rack in a shallow roasting pan. Roast the beef 25-30 minutes or until a meat thermometer inserted into the thickest part of the meat registers 125 ...

Put the tenderloin in the pan and brown on all sides, 5 to 8 minutes total. Set aside the sauté pan; do not wash. 4. Set a rack in a roasting pan and transfer the tenderloin to the rack.

Refrigerate until ready to serve. Slice the filet of beef between ¼ and ½ inch thick, sprinkle with salt, and serve warm, at room temperature, or cold with the béarnaise mayonnaise on the side.

Garten used a large filet of beef she said would feed 10 to 12 people so it was rather expensive. “And it’s so easy to make, every once in a while it’s really worth doing,” she shared.