There are few things as special as an Oven Roasted Beef Tenderloin, or Filet Mignon. Everyone loves filet. The filet of beef is arguably the most tender cut of meat. It melts in your mouth and can absorb any flavor you give to it.
Roasting a whole beef tenderloin is something you can do at home that is so easy and just feels extravagant. Whether you are making a fancy dinner at home for just the family or hosting guests for a dinner party, a whole Oven Roasted Beef Tenderloin is a way to splurge and do something that feels extra special without having to do too much work. . Unlike a lot of Cuban classics that are fit for company (Boliche and Carne Con Papa for example), they usually involve braising and stewing for hours. A tenderloin is a quick, no fuss, and elegant dinner.
Instead of grilling or sauteing individual filet mignons we like to roast a whole beef tenderloin in the oven. Simple and lean filet gets dressed up with a lot of flavor from Dijon mustard, fresh herbs and butter. It is roasted at high heat then blasted under the broiler for a golden crust.
Our Tips for a Delicious Perfect Oven Roasted Beef Tenderloin
- Start with great quality meat such as Angus. The better the meat, the better your dish will make.
- Ask the butcher to trim and tie the tenderloin. This will allow the larger and thicker areas to cook at the same rate as the thinner tip of the tenderloin.
- You will need a large sheet pan fitted with a rack. This will allow the heat to circulate and cook the filet more evenly. Think about something like THIS
- If you don’t have a rack it’s OK. The filet can lay directly on top of the onions.
Oven Roasted Beef TenderloinCourse: EntreeCuisine: American, FrenchDifficulty: Easy
1 whole filet, (about 4 to 5 pounds), trimmed and tied
4 shallots, halved or sliced in thirds
2 cups of frozen pearl onions, thawed
4 bay leaves
5 sprigs of rosemary
2 sprigs of thyme
8 cloves of garlic
1/3 cup of Dijon mustard
1 stick of butter, melted
1 tablespoon of garlic powder
1 tablespoon of sazon or creole seasoning
Salt and freshly cracked pepper
2 tablespoons of extra virgin olive oil
- Preheat oven to 425 degrees.
- Dry the filet with paper towel. This will allow the meat to brown.
- In a large sheet pan add the shallots, pearl onions, bay leaves, 3 sprigs of rosemary left whole, garlic cloves and olive oil. Mix everything together and add salt and pepper. Place the rack on top of the onions. (be sure the shallots are flat side down so the rack can fit properly.)
- Remove the leaves of the remaining rosemary and the thyme. Finely mince the herbs. Set aside.
- Place the tenderloin on top of the rack. Smother with the Dijon mustard on all sides. Season with the garlic powder, creole seasoning, salt and pepper on all sides. Sprinkle the finely chopped herbs over the tenderloin. Rub everything in.
- Pour the melted butter over the top. And don’t touch or rub it again.
- Place the filet on the middle rack of a hot oven. Roast for 25-28 minutes. Then broil for 3 to 5 minutes until the top is golden brown. This will cook the meat to medium rare. If you want it medium, cook for a total of 35 minutes then broil.
- Remove the filet from the oven and set it aside. Let it rest for 10 to 15 minutes. Please don’t skip this step. This ensures your meat will be moist and the juices stay inside the meat.
- Set the meat on top of a cutting board. Remove all of the twine. Pour the onions on top of a large platter. Carve the filet with a sharp knife into 1-inch slices. Set the slices over the onions. Serve.