When it comes to tax season I receive a lot of reader questions, many tinged with a hint of desperation, around why IRS tax refunds are taking so long and what can be done to get refunds sooner rather than later. Here is a sampling of comments from the current and past tax seasons: Help me please.
Some general guidelines for roasting times are: at 425 degrees F, a 2- to 3-lb. whole filet mignon will be done in 35 to 40 minutes and a 4- to 6-lb. cut will take 45 to 60 minutes. Use temperature as your precise guide for doneness and remove the roast from the oven when it is 5 degrees below the final temperature.eason your whole filet mignon with a dry rub. Make a dry rub by combining a blend of herbs and spices that suit your taste or the flavor of the dish. Use a bit of salt and pepper for the simplest version of a dry rub.
How to cook filet mignon on the stove : Generously season the filets with salt and pepper. Heat the olive oil and butter in a very hot heavy skillet. Place the filets in the skillet and reduce the heat to medium-high. Cook for 6 minutes on each side for rare, or 7 minutes each side for medium rare.