Oven-Roasted Filet Mignon with Mustard & Worcestershire
A whole filet mignon slowly roasted under a bold mustard and Worcestershire crust until perfectly golden and juicy inside. Effortless to prepare yet impressive enough for a special occasion. The trick is slicing it and letting it rest back in its own pan juices — every bite is packed with flavor.
🛒 Ingredients
10 servings
- 1 whole filet mignon (chain removed)
- 4 tablespoons Dijon mustard
- 3 tablespoons Worcestershire sauce
- 2 garlic cloves, pressed
- Salt and freshly ground black pepper
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Directions
- 1
Preheat oven to 350 °F (180 °C). Remove the filet from the fridge 20 minutes before cooking.
- 2
Rub the pressed garlic all over the meat, pressing the pieces into the surface so they stick.
- 3
Generously coat the entire filet with mustard, massaging it in well — the roast should turn a bright yellow.
- 4
Drizzle heavily with Worcestershire sauce and rub again to fully coat.
- 5
Place in a roasting dish, cover tightly with aluminum foil and roast for 1 hour.
- 6
Remove the foil and continue roasting until the surface is golden brown and the juices have reduced but not dried out — keep a small pool of liquid in the pan.
- 7
Remove from oven, slice into medallions, return the slices to the pan juices briefly, then serve with white rice and butter-herb sautéed potatoes.
💡 Chef's Tip
For deeper flavor, marinate the filet with mustard and garlic overnight in the fridge. A meat thermometer should read 145 °F (63 °C) at the center for medium doneness.
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