When I’m talking to my customers about Fillet Mignon I find that they are very familiar with serving it mainly as a steak. Their questions are about how thick it should be sliced and how long it should be grilled for. I’m sure that when you’re eating at your favorite fine dining restaurants that has steak on their menu that you will find Fillet mainly being served as a steak. That is why when I’m talking to my customers Fillet Mignon as a roast is definitely a treat, and can be real easy. Have your butcher remove all the silver skin off of the outside of the fillet. Make sure your meat is at room temperature. Cover the fillet with your favorite rub, being careful not to use any rub with a fine ground salt. Fine ground salt would draw the moisture out of the meat, drying out the meat before roasting. Preheat the oven to 325 degrees. Put the fillet in a shallow pan after it is seasoned and place it in the center of the oven. Total cooking time for a four pound fillet is approx 60 minutes. One addition that will help make the meal special is to use a container of crescent roll dough. Before you separate the individual biscuits the dough unrolls like a blanket if you don’t pull it apart. For the last twenty minutes of cooking your fillet roast place this dough over the fillet and tuck in the dough tight to the fillet. Finish cooking the roast, the dough will absorb the flavor of the meat and give a great buttery flavor to the roast. When done let the roast stand for 10-15 minutes before serving, slicing across the meat with dough still attached
