Sauteed Filet Mignon (Tenderloin Steak)

Filet or Tenderloin is a unique cut; relatively lean but quite tender it requires very little cooking time and is best done only to “rare” to “medium- rare” (remove from heat at 115 to 130 deg F and rest beef 2-5 minutes before slicing). It has a delicate flavor and -with little fat- is intolerant […]