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Filet Mignon/Tenderloin

Q: Can meat go in the oven right out of the refrigerator?
A: Let meat stand at room temperature 15 to 30 minutes before roasting.
Q: At what temperature should I cook the roast?
A:  An ideal oven temperature for roasting Filet Mignon/Tenderloin is 425° 
Q: How can I tell when the roast is done?
A: The best way to determine doneness is by inserting an instant read thermometer into the center or thickest part of the roast.
Q: How long should I roast the meat? What should the internal temperature be for various degrees of doneness? 
*The following Table is based on an Oven Temperature of 425°
Weight in Pounds


2 - 3 lb
2 - 3 lb
4 - 5 lb
4 - 5 lb


Desired Degree of Doneness

Medium-Rare
Medium
Medium-Rare
Medium
Approximate Total Roasting Time in Minutes
35 - 40 min
45 - 50 min
50 - 60 min
60 - 70 min
Ideal Internal Temperature before
Carryover Cooking
135°
150°
135°
150°

Ideal Internal Temperature after
Carryover Cooking
145°
160°
145°
160°

Q: Should I cook the roast until it reaches the final temperature for desired doneness?
A: Remove the roast before it reaches the desired degree of doneness. 
The cooking process continues when the roast is removed from the oven.  
This is called carryover cooking, causing the internal temperature to rise 5-10°. 
Q: Can I carve the roast right out of the oven?
A: Let the roast rest for 10 - 15 minutes before slicing so as to retain the moisture.

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The Arctic Market & Butcher   |   816 Arnold Avenue, Point Pleasant Beach, NJ 08742   |   Phone:  732 - 899 - 6328
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