Toggle navigation
Toggle navigation
Home
DCUM Forums
Nanny Forums
Events
About DCUM
Advertising
Search
Recent Topics
Hottest Topics
FAQs and Guidelines
Privacy Policy
Your current identity is: Anonymous
Login
Preview
Subject:
Forum Index
»
Food, Cooking, and Restaurants
Reply to "Advice re: cooking a 3-lb filet mignon? "
Subject:
Emoticons
More smilies
Text Color:
Default
Dark Red
Red
Orange
Brown
Yellow
Green
Olive
Cyan
Blue
Dark Blue
Violet
White
Black
Font:
Very Small
Small
Normal
Big
Giant
Close Marks
[quote=Anonymous]So I had planned to get a beef tenderloin and roast it in the oven as described here in earlier posts. Went to Snider's (after calling to make sure they had them) but when I got there, what they had were 3-lb filet mignon. I bought one but now looking at recipes, it seems I should slice up, sear, and finish in oven? I don't cook meat very often so I am a tad clueless…We have 5 adults and 3 teens for dinner but I am also making salmon (some people don't eat meat). I figured just get plenty for leftovers. So do I slice the filet up? How thick would you recommend? Here I was just picturing it in the oven as something simple (that takes much less time than a turkey), now it seems I have to do a lot of searing and such. Or can I just cook it like a beef tenderloin (I know they're basically the same thing, but not quite sure about the difference?) TIA! [/quote]
Options
Disable HTML in this message
Disable BB Code in this message
Disable smilies in this message
Review message
Search
Recent Topics
Hottest Topics
