How to Cook the Perfect Whole Filet Mignon

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A whole filet mignon roast is one of the most impressive centerpieces you can serve during the holidays. It’s tender, naturally buttery, and cooks beautifully with just a few simple steps. Below you’ll find Stew’s go-to tips for choosing, seasoning, roasting, and carving your filet so it turns out juicy and flavorful every single time.

Why Whole Filet Mignon Shines on the Holiday Table

This cut is prized for its tenderness. Unlike other roasts that need long, slow cooking to break down connective tissue, a whole filet is lean and cooks quickly, making it ideal for busy holiday hosts. You get restaurant-quality results at home with very little stress.

Plus, seasoning can stay simple. A good filet doesn’t need much more than salt, pepper, garlic, and a hot sear to bring out its natural richness.

Expert Tips for the Best Filet Flavor and Texture

These are the same tips the Stew Leonard's butchers share every holiday season:

1. Go for Medium-Rare

For the most tender bite, target an internal temperature of 130°F to 135°F. Because filet is so lean, cooking it too long can make it lose moisture.

2. Pull It Early

Remove the roast from the oven when it reaches 125°F to 130°F. It will continue to rise in temperature as it rests.

3. Don’t Skip the Rest

Let your roast rest for 10 to 15 minutes, tented loosely with foil. This allows juices to redistribute and the roast to finish cooking through carryover heat.

4. Use a Meat Thermometer

It's the best way to ensure accuracy and avoid overcooking. (Even pros rely on them.)

Temperature Guide

  • Rare: 120°F to 125°F
  • Medium Rare: 130°F to 135°F
  • Medium: 140°F to 145°F

Filet Mignon Roast Cook Times

These times are based on roasting at 425°F after a good stovetop sear:

  • 4 to 5 lbs: about 35 minutes
  • 5 to 6 lbs: about 45 minutes
  • 6 to 7 lbs: about 1 hour
  • 7 to 8 lbs: 1 to 1½ hours

Every oven runs a little different, so always double-check with your thermometer.

Stew's Filet Mignon Recipe

Servings: 12

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Ingredients

  • 1 (5 lb.) trimmed Stew's Naked Whole Beef Tenderloin, tied
  • 3 Tbsp. Canola Oil
  • 1 Tbsp. Stew's Freshly Chopped Garlic
  • 1 Tbsp. Stew's Kosher Salt
  • 1/4 teaspoon Stew's Fine Ground Black Pepper
  • Stew's Horseradish Sauce, for serving

Directions

  1. Remove tenderloin from fridge 30 minutes before cooking and let sit loosely wrapped in butcher paper at room temperature.

  2. Preheat oven to 425°F.

  3. Oil a roasting pan with 2 Tbsp. canola oil.

  4. Place the tenderloin in the roasting pan and rub with the remaining oil. Sprinkle on the garlic and rub over the tenderloin.

  5. Season with the salt and pepper and place in the roasting pan.

  6. Place in the oven and roast until meat reaches medium-rare (135°F), about 45 minutes.

  7. Transfer to a cutting board and let stand 10 minutes before slicing.

  8. Cut and discard twine then cut meat crosswise into ½-in. slices.

  9. Plate and serve with horseradish sauce.

Serving Ideas

A whole filet pairs beautifully with:

  • Garlic mashed potatoes
  • Roasted Brussels sprouts
  • Creamy horseradish sauce
  • Stew’s fresh bakery rolls
  • A bold cabernet or pinot noir from Stew’s Wines
  • Holiday appetizers or shrimp cocktail

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Ready to Roast?

Visit your local Stew Leonard’s butcher counter for a fresh whole filet mignon. Our team can help you choose the right size for your gathering and share even more tips for a stress-free holiday meal.