Chefanie Admin

Filet Mignon



  • 1 beef tenderloin (approx. 3 lbs)
  • Montreal seasoning


  • Preheat oven to 425º F.
  • Trim any fat and silver skin on the tenderloin.
  • Coat the tenderloin with Montreal seasoning. I haven’t given an exact amount because it's up to you; I like to cover the tenderloin almost entirely, but it's really as much as you want. 
  • Place the tenderloin in a shallow roasting pan.
  • Roast the tenderloin uncovered for 35-50 minutes or until desired doneness; if using an oven thermometer, the final roasting temperature is 135º F for medium rare (145º F after standing) and 150º F for medium (160º F after standing).
  • Transfer meat to a cutting board and let stand for 15 minutes before slicing.
  • Slice the tenderloin into 3/4 inch medallions.

Serves 10-12. 50-65 minutes total time, 15 minutes active time.