![DSC_0302crop Filet Mignon au Poivre](http://www.the350degreeoven.com/wp-content/uploads/2013/06/DSC_0302crop-300x226.jpg)
A couple days ago, I posted a tutorial on how to butcher a whole beef tenderloin (PiSMO) into filet mignon steaks. I usually do this about 3 times a year… mainly when we have company over for dinner, and typically for Christmas Eve dinner. My most favorite method for preparing filet mignon is based on [...]
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