Filet Mignon Roast with Roasted Winter Vegetables

Name: Filet Mignon Roast with Roasted Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups crimini mushroom, cleaned and stemmed; 1 1/2 pounds fingerling potatoes, halved; 2 large parsnips, peeled and chopped; 1 butternut squash, peeled and chopped; 2 yams, peeled and chopped; 1 pound mini carrots, well cleaned; 2 bunches mini beets, scrubbed, tops trimmed and halved; 2 red onions, quartered; 1 head of garlic, cloves separated and peeled; 3 tablespoons olive oil; 2 tablespoons minced fresh rosemary; Kosher salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 4 tablespoons stone-ground mustard; 6 cloves garlic, minced; 3 tablespoons minced rosemary leaves; 2 tablespoons freshly ground black pepper; 1 (6-pound) whole beef tenderloin (filet mignon); Kosher salt

Servings: persons

2 cups crimini mushroom, cleaned and stemmed
1 1/2 pounds fingerling potatoes, halved
2 large parsnips, peeled and chopped
1 butternut squash, peeled and chopped
2 yams, peeled and chopped
1 pound mini carrots, well cleaned
2 bunches mini beets, scrubbed, tops trimmed and halved
2 red onions, quartered
1 head of garlic, cloves separated and peeled
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 tablespoons stone-ground mustard
6 cloves garlic, minced
3 tablespoons minced rosemary leaves
2 tablespoons freshly ground black pepper
1 (6-pound) whole beef tenderloin (filet mignon)
Kosher salt

1
Cook's Note: You can use any combination of the vegetables or whatever looks good at the market.
2
You want about 1 1/2 cups of vegetables per person.
3
Preheat the oven to 425 degrees F.
4
Vegetables: Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets.
5
Toss until well coated.
6
Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour.
7
Keep warm until serving.
8
Preheat the oven to 500 degrees F.
9
Roast: Combine the oil, mustard, garlic, rosemary and pepper in a small bowl.
10
Coat the tenderloin with the mustard mixture.
11
This can be done the day before and left in the refrigerator overnight.
12
Just before roasting, season generously with salt, to taste.
13
Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack.
14
Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes.
15
Remove the roast from the oven to a cutting board.
16
Allow it to rest for 10 minutes, tented with aluminum foil.
17
Slice the meat and arrange on a serving platter.
18
Serve alongside the warm roasted vegetables.
19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

973

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 cups crimini mushroom, cleaned and stemmed, 1 1/2 pounds fingerling potatoes, halved, 2 large parsnips, peeled and chopped, 1 butternut squash, peeled and chopped, and more.

Yes, Filet Mignon Roast with Roasted Winter Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!