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Roast of Filet Mignon


1 Whole Fillet Mignon or 2 tied Butt Tenderloins (4-6lbs.)

Chopped Garlic

Olive Oil (try Caraluzzi’s Garlic Infused Olive Oil)

Salt and Pepper (try Caraluzzi’s Sea Salt & 5-Pepper Blend)

Use a Standard Meat Thermometer




Preheat oven to 500 degrees.

Rub fillet roast with Oil then sprinkle on chopped garlic and a generous portion of salt & pepper.

Place fillet roast in pan with fat side on top.

Once oven is preheated put roast in the oven, then reduce oven temp to 350 degrees.

Cook for 45 minutes at 350 degrees.

Check thermometer for temperature- For Rare pull at 120 degrees F or For Medium pull at 130 degrees F.
Let stand 10 minutes before serving.