filet mignon garlic


This dramatic cut, with 8 inches of exposed bone, is loaded with juicy, restaurant-quality beef and comes directly from family-owned ranchers throughout the Midwest. Hand-selected and hand-trimmed by Tom’s own butchers. Each Tom Leonard’s location has fewer than 100 of these richly marbled roasts to sell this holiday season! A big, bold, beautiful cut of beef that will impress all your guests…yet it’s surprisingly EASY to cook! A bone-in roast is the best bet for guaranteed juicy succulence and Tom’s Ultimate Tomahawk Rib Roast won’t disappoint. When selecting a roast, estimate that your guests will eat about ½ to 1 pound per person as part of a large holiday buffet or 1-2 pounds per person if it’s the main course at your holiday dinner.


  • 1 Rib Roast, 4 Rib Tomahawk Rib Roast
  • 16 oz Tom Leonard’s Fresh Horseradish Sauce
  • 1 tbsp Salt
  • 2 tsp Pepper, black
  • 1 & 1/2 cups Panko Bread Crumbs
  • 2 tsp Thyme, freshly Chopped
  • 2 tsp Rosemary, freshly Chopped
  • 1/4 cup Parmesan Cheese, grated
  • 1/4 cup Unsalted Butter, melted


  1. Place roast in a shallow roasting pan and set aside to room temperature
  2. Preheat oven to 350 degrees
  3. In a bowl, combine panko crumbs with thyme, rosemary, parmesan cheese, and butter
  4. Season the roast with salt and pepper
  5. Rub the roast generously with Horseradish Sauce
  6. Coat the roast with panko crumb mixture
  7. Cook the roast for 15-18 minutes per pound until a meat thermometer reads 120-125 degrees F for rare,
  8. 130-135 degrees F for medium-rare, 140-145 degrees F for medium,
  9. 150-155 degrees F for medium-well, or 160 degrees F and above for well done
  10. Remove from oven and allow to rest at least 10 minutes before carving