You want a fancy dinner without the stress. This Filet Mignon Roast is the perfect answer. It looks like it took hours to prepare. It actually takes just over an hour. You get a perfect crust every time.
If you are craving something rich and comforting, this is it. This recipe delivers a restaurant-quality meal at home. It is practical for any home cook. You can handle this with confidence.
Why You’ll Make This Again
This is the ultimate holiday centerpiece for your table. It is incredibly tender and very rich. The mustard sauce adds a bright, tangy kick. It feels like a high-end steakhouse meal. Your guests will be very impressed. It is perfect for a cozy winter night.
You will love how reliable this recipe is. It works every single time you make it. The cleanup is minimal because we use one pan. It is a satisfying and elegant way to cook beef. You will reach for this every special occasion.
How This Comes Together
We use one oven-proof skillet for everything. You sear the meat first for flavor. Then it finishes in the oven quickly. The sauce happens while the meat rests. It is a smooth and simple process. Even beginners can master this roast easily.
What You’ll Need
These ingredients are simple but high quality. Most are likely in your pantry already.
- 3 lb center-cut beef tenderloin roast, trimmed
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- 1/4 cup finely minced shallots
- 1/2 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
Step-By-Step Directions
- Preheat oven to 425°F (218°C).
- Pat the beef dry with paper towels and season all sides generously with salt and pepper.
- In a large oven-proof skillet, heat olive oil over medium-high heat until shimmering.
- Sear the roast on all sides until a dark brown crust forms, approximately 12 minutes in total.
- Transfer the skillet to the oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, approximately 20 to 25 minutes.
- Remove the roast from the skillet, transfer to a cutting board, and tent loosely with foil for 15 minutes.
- Place the skillet on the stovetop over medium heat, add butter and shallots, and sauté until translucent.
- Deglaze the pan with white wine, scraping the bottom to release the fond, and reduce liquid by half.
- Whisk in the heavy cream, Dijon mustard, and whole grain mustard; simmer until the sauce thickens enough to coat the back of a spoon.
- Stir in the fresh tarragon and chives, then season with salt and pepper to taste.
- Slice the rested beef into 1-inch thick medallions and serve immediately with the warm mustard sauce.
How To Serve It
Slice the beef into thick, juicy medallions. Pour the warm mustard sauce over the top. Serve it with roasted garlic mashed potatoes. A side of honey-glazed carrots works well too. It is a visually stunning plate for guests. This is perfect for a formal holiday dinner.
Leftovers & Storage
Store leftovers in an airtight container quickly. Keep it in the fridge for three days. Reheat the beef very gently in the oven. Do not microwave it on high heat. This prevents the meat from getting tough. The sauce can be reheated on the stove. Proper storage keeps the meat tender and delicious.
Make It Even Better (Pro Tips)
- Use a meat thermometer for perfect accuracy.
- Do not skip the 15-minute resting time.
- Resting keeps the juices inside the meat.
- Use room temperature meat for even cooking.
- Fresh tarragon makes a huge flavor difference.
- Pat the beef very dry before searing it.
- Use a cast iron skillet for the best crust.
- Add a splash of beef broth for more sauce.
Easy Ways To Change It Up
- Try red wine for a deeper, darker sauce.
- Swap tarragon for fresh rosemary or thyme.
- Use heavy cream for the best possible texture.
- Add more black pepper for a spicy kick.
- Try a splash of brandy for a holiday twist.
Quick Questions
What temperature is best for medium-rare?
Pull the roast at 125°F from the oven. The temperature will rise as it rests. This results in a perfect 135°F center.
Can I use a different cut of beef?
This recipe is designed for beef tenderloin specifically. Other cuts may require different cooking times. Stick to tenderloin for the best results.
How do I thicken the mustard sauce?
Simmer the sauce for a few extra minutes. It should coat the back of a spoon. Do not let it boil too hard.
Give this Filet Mignon Roast a try tonight. You deserve a great, stress-free meal. Let me know how much you love it!
— Ethan
Filet Mignon Roast with Creamy Mustard Herb Sauce
Ingredients
Method
- Preheat oven to 425°F (218°C).
- Pat the beef dry with paper towels and season all sides generously with salt and pepper.
- In a large oven-proof skillet, heat olive oil over medium-high heat until shimmering.
- Sear the roast on all sides until a dark brown crust forms, approximately 12 minutes in total.
- Transfer the skillet to the oven and roast until the internal temperature reaches 125°F (52°C) for medium-rare, approximately 20 to 25 minutes.
- Remove the roast from the skillet, transfer to a cutting board, and tent loosely with foil for 15 minutes.
- Place the skillet on the stovetop over medium heat, add butter and shallots, and sauté until translucent.
- Deglaze the pan with white wine, scraping the bottom to release the fond, and reduce liquid by half.
- Whisk in the heavy cream, Dijon mustard, and whole grain mustard; simmer until the sauce thickens enough to coat the back of a spoon.
- Stir in the fresh tarragon and chives, then season with salt and pepper to taste.
- Slice the rested beef into 1-inch thick medallions and serve immediately with the warm mustard sauce.
