I want to thank everyone for their help. My beef filet roast came out fantastic! I got so many compliments. I had the butcher trim and tie the meat. I coated the roast with some gravy master and some seasonings and let it come to room temperature before I cooked it. I roasted it for 30 minutes at 500, then finished it at 350. I took the roast out when the temp registered 130. I let it sit about 10 to 15 minutes before carving. The meat was very tender and juicy and the skin nice and crusty. I served the meat with a gravy made from the drippings as well as a mild horseradish sauce. It was really good. Thank you all. Anon Ellie