Ancient Roman Style Beef Tenderloin (Filet Mignon) Roast
April 05, 2012 | ~3 mins read time.
Ancient Roman Stew Spices with Tenderloin Roast
I really liked the spices and flavour in the Ancient Roman Stew, so when it came time to cook a tenderloin roast, I decided to try them out on it. Delicious.


The Spices:

  • 1 tsp. Salt
  • 1/4 tsp. Cinnamon
  • 1/4 tsp. Cloves
  • 1/4 tsp. Pepper
  • 1/8 tsp. Allspice
  • 1/8 tsp. Nutmeg


  • 1/2 cup [250mL] red wine. A dry wine seems to be bettr, but if you drink the stuff, then whichever kind you like to drink would probably be sufficient.

The Veg

Mashed Potatoes:

  • 4 Medium Potatoes [I like red ones!]
  • 1/4 cup Butter [2 oz / 57g]
  • Salt & Pepper to taste


  • 2 Large Carrots
  • 2 tsp. Butter [~ 2g]


  • Drippings from the roast
  • 1/4 cup [125mL] Cold Water
  • 2 tsp. corn starch


The Roast

  1. Turn crock pot to high.
  2. Mix spices in bowl; mix until evenly combined.
  3. Rub spices into roast; put roast into crock pot.
  4. Pour wine over roast.
  5. Let roast cook for ~2-4 hours [your crock pot may have different heat levels than mine!]
  6. Turn roast with tongs. [Never, ever poke with things. You’ll lose the juicy goodness that way!
  7. Cook roast for another ~2-4 hours [I like roast to be cooked medium. If you like it medium-well or well done, then use your meat thermometer to get whichever temperature you prefer.]
  8. Once roast is nearly done or is done, begin to cook veg.

The Potatoes

  1. Cut potatoes and rinse. [I buy organic potatoes, because I like to eat the skins with mashed potatoes. USDA recommends you peel anything that isn’t organic, so if you’re peeling the potatoes, do that too.]
  2. Cover with water in pot.
  3. Cover pot with lid; turn onto high heat until boiling.
  4. Once boiling, turn heat down to simmer and recover.
  5. Check potatoes after ~15 minutes and poke with fork. If fork goes in and comes out with ease, potatoes are ready to mash.
  6. Drain potatoes.
  7. Add Butter.
  8. Mash with mashing device to preferred texture. [I use a hand masher, but you can use an electronic device or even a fork if you want. Mashed potatoes don’t have to be mush, and I prefer a bit of texture to them, thus the hand masher method.]

The Carrots

  1. Wash carrots. [Again, I like the peel on, so I buy organic and don’t peel. If not organic, same USDA recommendation about peeling applies.]
  2. Steam carrots in steamer basket on stove top until desired doneness or boil.
  3. Carrots will be done in ~10 minutes, so put on at same time. If boiling, they may take a bit longer depending on how you cut them.
  4. Once veg are all cooked, start on the gravy.

The Gravy

  1. Put drippings from roast into small sauce pan.
  2. Whisk cornstarch with 1/4 cup [125mL] cold water.
  3. Whisk cornstarch and water mixture into the drippings.
  4. Over medium or high heat, bring mixture to a boil while continually stirring.
  5. Gravy is done once it reaches a medium thickness.


  1. Tear the roast with two forks, like one might when pulling pork.
  2. Arrange portion of mashed potatoes on plate.
  3. Pile portion of roast atop potatoes.
  4. Add portion of carrots.
  5. Pour portion of gravy over roast and potatoes.
  6. Add a bit of butter, if desired, to carrots.
  7. Consume.