texasgirl
Master Chef
I can't figure out what to do with them. They always come out tough and dry. Any easy suggestions? I don't want to have to go back to the store.
Goodweed of the North said:Personally, I much prefer a good rib steak, bone on, to a fillet mignon. It is about as tender and has far superior texture and flavor.
amber said:I usually make filet mignon in a cast iron pan then finish in the oven. I first saute some onions, remove those, then add the filet's to sear then, throw the onions back in and then add worster sauce and finish in the oven, along with roasted potatoes that also have worster sauce and sauteed onions. The worster sauce keeps the steaks moist and adds alot of flavor without taking away from the beef flavor.