If, as you're watching the butcher wrap your 2-pound filet mignon roast, you're secretly wondering if you can pull off baking it or if you're going to ruin the dish, fear not. Although a roast looks inherently fussy and elegant, baking one is actually quite simple. By keeping just a few things in mind, you're likely to pull it off just like a pro.
Preheat your oven to 350 degrees Fahrenheit. Spray a roasting pan with nonfat cooking spray. To bring out the flavor in the filet mignon, line the bottom of the pan with Canadian bacon or pancetta or prosciutto, two types of Italian ham.
Place the filet mignon roast on top of the flavored meats or directly in the roasting pan. Season the roast with salt and pepper and some of your other favorite seasonings. You might try onion or garlic powder.
Arrange a layer of chopped red or Vidalia onions on top of the roast, if you like. The sweet flavor of the onion will seep into the roast while it cooks and make a pleasant side dish, as well. Then, if you have them, sprinkle a few mushrooms on top of the onions. Try button, portobello or oyster mushrooms. The latter exudes a mild peppery flavor that becomes even more subtle when you cook it.
Moisten the roast by pouring some water in the bottom of the roasting pan and olive oil over the top of the roast. You can arrange some cut-up potatoes -- also seasoned and sprinkled with olive oil -- around the roast, if you like. Place the roast in the oven.
Bake the roast for about 45 minutes. Test the doneness by removing it from the oven and inserting a meat thermometer in the thickest area. It should register at least 145 degrees F, but you can cook it longer, if you don't like it too pink.
Let the roast rest for 10 minutes once you remove it from the oven before slicing it into medallions. Arrange the meat and any of the accompaniments on a platter and garnish with chopped green onions, if you like.