AS my very wise dad said…The sound makes the music. He was German, so it might not translate quite perfectly. But truly…how we say something…tone/inflection can skew the perceived message. Wine marinade sounds more filet-friendly to some, and a bit judgy to others. I’d eat both
Somebody here recommended Beef Wellington a few years ago. I love it and do that for xmas since.
When I try fast cooking on filet mignon, it’s too rare to my taste.
@HarvestMoon1 , be still my heart! That looks absolutely fabulous.
We like our filet rare, so that looked overcooked to my taste. But easily modified. Looks delicious.
Didn’t anyone fall in love with his kitchen, though?
He slices it at the 5 minute mark – I thought that was pretty rare – no?
Yes, love his kitchen too!
It looked like medium rare to me. 
My comment was because, as the kids say, you “dissed” my recipe. Please, feel free to state your own without commenting on how you would “never” do mine. My question was to that point…,was your comment necessary? Why say that?
@Iglooo I just looked up a Beef Wellington Instant Pot recipe. Trying to decide if I should try for New Years.
I take mine out at 120 and let sit for 10-15 for a medium rare.
We roast at high heat and to 120 degrees also.
I make tenderloin often - at least once a month since my sons are big fans, and have always used the high heat method. For Christmas, my SIL served a slow roasted tenderloin, and when she told me about the method (while it was still in the oven) I made several rather negative comments such as, “Why would anyone slow roast such a tender cut of beef…and slow roasting is for tough, cheap cuts.” Anyway, I ate my words because her tenderloin was to die for. The lack of a very seared exterior made the entire roast tender and juicy. The flavors seemed more intense and the entire roast was more evenly cooked (ends and center were both medium rare) than what I get with the hot and quick method. I’m a convert and will give it a try for my New Year’s dinner.
@Gourmetmom I had the same experience!
I’ve just always followed the recipe in The Joy of Cooking, which appears to be high heat. Let the meat come to room temperature, spread with butter and seasoning. Preheat oven to 500, put meat in and reduce to 400. Remove when meat thermometer registers 130. I generally serve with hollandaise sauce. Perfect every time, but to be honest, it’s really hard to mess up a beef tenderloin.
" Perfect every time, but to be honest, it’s really hard to mess up a beef tenderloin."
Agree. Unless you overcook it and dry it out. A good thermometer is key and then you are golden.
It is easy to mess a tenderloin by overcooking! A friend’s son will not eat anything “bloody” no matter how delicious it is. She made a fancy dinner and served - ugh - a rubbery, super well overdone tenderloin. When they came to our place, I made cabobs and burned the heck out of a couple. The kid said they were delicious. The rest of the crowd really enjoyed their moist and tender meat, too.
Kenji over at Serious Eats has a nice article and recipe on slow-roasting a tenderloin with lots of details and pics.
http://www.seriouseats.com/2014/12/the-food-lab-reverse-sear-beef-tenderloin-filet-mignon.html
For Christmas I put mine in at 325 for around 45-50 minutes - just seasoned with salt and pepper. Came out perfectly! Those Gordon Ramsey sandwiches look delicious- thinking they might be on the menu tonight.
I also like the sear then roast method. It does take extra effort but we only do it for holidays and with the price of beef it is worth it. Definitely let roast get to room temp and use a dry rub. Montreal Seasonings has some good premixed versions. Sear and then roast at 425 for 45-55 mins depending on whether you like it closer to rare or medium. Worth investing in a good meat thermometer.
Love the Montreal Hamburger Seasonings!!
@gearmom I use Tyler Florence recipe, The Ultimate Beef Wellington. It’s elaborate but once year on xmas, it’s worth it.