Beef Filet Roast

This beef filet recipe is simple to prepare and ready in less than an hour. It’s a fantastic change from your usual baked chicken dinner and is bound to be a crowd-pleaser. The addition of Dijon mustard before seasoning and roasting enhances the flavor, making it a standout dish.

Pair our roasted beef filet with maple-glazed roasted vegetables, rice, or creamy mashed potatoes. After cooking, allow the filet to rest briefly before slicing. This step ensures the juices redistribute, delivering a more flavorful and tender bite.

How to Perfectly Sear Steak

While this is a roasted beef filet recipe, searing the meat on the stovetop before roasting is essential. Searing creates a flavorful crust while keeping the interior tender. Heat vegetable oil in a skillet until it shimmers, then add the seasoned, room-temperature filet. Cook for 2 to 3 minutes per side until a golden-brown crust forms, indicating it's ready for roasting.

Ingredients

• 1 4-pound beef filet

• ¼ cup Dijon mustard

• 1 teaspoon kosher salt

• 1 tablespoon freshly ground black pepper

• 1 tablespoon fresh thyme leaves

• 1 tablespoon vegetable oil

Directions

Take the beef out of the fridge and apply mustard coating:

Take the filet out of the refrigerator 30 minutes prior to roasting to allow it to reach room temperature. Preheat the oven to 500°F and place the rack in the center. Evenly coat the filet with mustard on all sides, then season with salt, pepper, and thyme.

Heat oil in the skillet and sear the filet:

Heat oil in a 12-inch oven-safe skillet over high heat until it shimmers without smoking. Sear the filet on all sides for 2 to 3 minutes per side until browned.

Roast the filet in the oven:

Transfer the filet to the oven and lower the temperature to 425°F. Roast for approximately 25 minutes for rare doneness, or until a meat thermometer inserted into the center reads 130°F. (Check the temperature after 20 minutes to monitor progress.)

Take the filet out of the oven, let it rest, and slice:

Take the filet out of the oven and let it rest for 10 minutes before slicing.

How to Serve Roasted Beef Filet

To create a well-rounded meal, pair the beef filet with a vegetable and a starch. Consider options like spinach with mashed potatoes, broccoli alongside roasted potatoes, or roasted Brussels sprouts with rice. For a lighter option, a fresh salad makes an excellent side dish.

6 Additional Beef Recipes to Explore:

• Slow Cooker Classic Beef Stew
• Sesame Scallion Steak Lettuce Wraps
• Instant Pot Beef Ragu with Pappardelle
• Udon with Seared Beef and Zucchini
• Red Wine Braised Beef Brisket
• Hanger Steak with Roasted Red Pepper Sauce

Common Questions Answered

• Is beef tenderloin the same as filet mignon?

  No, they are different. Beef tenderloin is the entire muscle, whereas filet mignon is a specific, tender portion cut from the end of the tenderloin. In other words, filet mignon is part of the tenderloin, but the tenderloin itself is not filet mignon.

• What’s the ideal way to cook tenderloin?

  Searing the beef filet before roasting is the optimal method. This technique creates a flavorful crust on the outside while keeping the interior moist and tender.

• Is beef tenderloin superior to ribeye?

  Beef tenderloin is leaner, while ribeye has more marbling and fat. Neither is inherently better; it depends on your preference. Choose ribeye for a richer, fattier cut, or tenderloin for a leaner option.

Nutritional Information (per serving)