Cook a filet mignon roast by brushing it with a mustard rub and roasting it at 500 degrees Fahrenheit. Another way to cook a roast is to brown it before transferring it to the oven.
To cook a filet mignon roast, whisk together 4 tablespoons of stone-ground mustard, 3 tablespoons of minced rosemary leaves, 2 tablespoons each of olive oil and freshly ground black pepper, 6 minced garlic cloves and kosher salt to taste. Rub the mixture over 1 6-pound filet mignon, and roast it at 500 degrees Fahrenheit for 20 minutes.
While allowing the roast to rest for 10 minutes, toss 2 cups of crimini mushrooms, 1 1/2 pounds of halved fingerling potatoes, 2 chopped parsnips, 1 chopped butternut squash and 2 chopped yams with 3 tablespoons of olive oil, 2 tablespoons of minced fresh rosemary, and kosher salt and pepper to taste. Stir in 1 pound of mini carrots, 2 bunches of halved mini beets, 2 quartered red onions and 1 head of garlic, and roast the vegetables at 425 F for 45 to 60 minutes. Serve the vegetables with the meat.
Make another filet mignon roast recipe by seasoning the roast with salt and pepper and browning it in 2 tablespoons of oil at medium-high heat for two to three minutes per side. Finish cooking the meat in a roasting pan in the oven at 425 F for 10 minutes.