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Name: Filet Mignon Roast with Roasted Winter Vegetables
Prep time: 30 min
Cook time: 5 h 5 min
Total time: 5 h 35 min
Yield: 1
Cuisine: American
Ingredients: Vegetables:; 2 cups crimini mushroom cleaned and stemmed; 1 1/2 pound Fingerling Potatoes halved; 1 Butternut Squash Peeled and chopped; 2 Yams peeled and chopped; 1 Pound Mini Carrots cleaned; 3 tablespoons Olive oil; 2 tablespoons Dried rosemary; Pink Salt to taste; Roast:; 6 pound Whole Beef Tenderloin (Filet Mignon); 2 tablespoons Olive oil; 4 tablespoons Sonte-Ground Mustard; 3 tablespoons Rosemary Leaves minced; 2 tablespoons Black pepper; Pink Salt to taste

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INGREDIENTS

Vegetables:
2 cups crimini mushroom ; cleaned and stemmed
1 1/2 pound Fingerling Potatoes ; halved
1 Butternut Squash ; Peeled and chopped
2 Yams ; peeled and chopped
1 Pound Mini Carrots ; cleaned
3 tablespoons Olive oil
2 tablespoons Dried rosemary
Pink Salt ; to taste
Roast:
6 pound Whole Beef Tenderloin (Filet Mignon)
2 tablespoons Olive oil
4 tablespoons Sonte-Ground Mustard
3 tablespoons Rosemary Leaves minced
2 tablespoons Black pepper
Pink Salt ; to taste

Servings

INSTRUCTIONS

The Roast can be prepped the day before and left in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Vegetables:

1. Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets.

2. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour.

Keep warm until serving.

Preheat the oven to 500 degrees F.

Roast:

1. Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight.

2. Just before roasting, season generously with salt, to taste.

3. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack.

4. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes. (I've read 30 minutes per pound to get to Med)

5. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil.

6. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.

NOTES

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Filet Mignon Roast with Roasted Winter Vegetables

Vegetables:
2 cups crimini mushroom cleaned and stemmed
1 1/2 pound Fingerling Potatoes halved
1 Butternut Squash Peeled and chopped
2 Yams peeled and chopped
1 Pound Mini Carrots cleaned
3 tablespoons Olive oil
2 tablespoons Dried rosemary
 Pink Salt to taste
 Roast:
6 pound Whole Beef Tenderloin (Filet Mignon)
2 tablespoons Olive oil
4 tablespoons Sonte-Ground Mustard
3 tablespoons Rosemary Leaves minced
2 tablespoons Black pepper
 Pink Salt to taste

The Roast can be prepped the day before and left in the refrigerator overnight.

Preheat the oven to 425 degrees F.

Vegetables: 
1. Add all the vegetables, the garlic, olive oil, rosemary salt and pepper, to taste, in single layers on 2 baking sheets. 
2. Toss until well coated. Roast until all the vegetables are golden brown and tender, about 45 minutes to 1 hour. 
Keep warm until serving.

Preheat the oven to 500 degrees F.

Roast: 
1. Combine the oil, mustard, garlic, rosemary and pepper in a small bowl. Coat the tenderloin with the mustard mixture. This can be done the day before and left in the refrigerator overnight.

2. Just before roasting, season generously with salt, to taste.

3. Set the tenderloin in a large roasting pan and put it in the center of the oven on the middle rack.

4. Roast until an instant-read meat-thermometer registers 135 degrees F, about 20 minutes.  (I've read 30 minutes per pound to get to Med)

5. Remove the roast from the oven to a cutting board. Allow it to rest for 10 minutes, tented with aluminum foil.

6. Slice the meat and arrange on a serving platter. Serve alongside the warm roasted vegetables.

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Christy

Nutrition

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Serving Size: 1 Serving (5624g)
Recipe Makes: Servings

Calories: 1615
Calories from Fat: 189 (12%)

Amt Per Serving		% DV

	Total Fat 21g	28 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 3.3g
Cholesterol 0mg		0 %
Sodium 472.8mg		16 %
Potassium 10338.7mg		272 %
Total Carbohydrate 352.9g		104 %
	Dietary Fiber 64.2g	257 %
	Sugars, other 288.7g
Protein 37.3g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1615

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