The Filet Roast is a classic example of a delicate yet elegant roasting option. This roast is made from the Tenderloin which is unquestionably the most tender cut of all. In the cutting process, slightly over 50% of the starting piece is removed leaving a uniform shaped center cut “barrel” that is almost completely void of fat; so when absolutely lean is preferred, this will fit the bill. We then tie with butcher’s twine more for assuring uniform thickness than anything else as when trimmed to this point, it is a solid single piece. The benefit of uniformity will be in a consistent and even cooking time and as important at the Holidays, a uniform slicing and plating experience.
While clearly the most tender of all the roasts, the “good news/bad news” here is that it is not the most flavorful. However, rather than a problem, it is an opportunity to be creative in the flavoring department. I am always more liberal with seasonings when cooking a Filet Roast- things I would never use on a Rib Roast are doable with a Filet Roast. Not only that, but the entire range of sauces* can be complimentary so you can choose your favorite and end up with a successful entrée.
In terms of ordering quantity, the Filet Roast is the easiest to figure. I use a formula of 8 to 10 ounces per needed portions; The roast will hardly shrink during the cooking, and since there is zero waste, you can be much more exact in ordering size.
* What I mean here, is that you don’t want competing flavors, so with a roast like a Prime Rib Roast, which has a tremendous natural flavor I would do no more than an “au Jus” if anything. Moving to a Club Roast (New York) , anything in the thinner/lighter spectrum of sauce is preferred because this type of sauce will enhance without competing flavor wise. But the Filet Roast is a blank canvass so be imaginative-you’ll be successful!