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Beef tenderloin is a beautiful, tender cut of beef and is what is used to make filet mignon. To make a roast from the tenderloin you can ask your butcher to cut a big center piece from a whole tenderloin, or purchase a whole tenderloin and cut it yourself for this purpose, saving the rest for filet mignon.
1 Buy good quality filet mignon, from a butcher if you can. 2  I like them thick cut â at least 2, preferably 3 inches thick. 3  And the filet should be a single muscle, with a firm feel â some cuts from the end of the tenderloin are two muscles barely held together by thin connective tissue-pass on these. Turn the steak over, and allow it to sear for another 3 â 4 minutes. 2  Near the end of those 3 â 4 minutes add a couple tablespoons of butter, and the herb of your choice. 3  I love rosemary, thyme also is great. 4  Baste the steaks with melted herb butter. 5  If you like your steak very rare, you can probably take it off now.