Incredible! Served it for Valentine's dinner for hubby and he swooned. It is tricky to make sure not to overcook with all the different steps. I cooked two 8 oz filets, about 1 1/2 inch thick. I took it out of the oven when it reached 130 degrees. Between popping it back under the broiler to melt the cheese, and letting it rest for 15 minutes (a must!) it continues to cook. A rule of thumb is to let it cook to about 5 degrees under what you want to compensate for the continued cooking while it rests. It was perfectly pink and melt in your mouth tender. Some reviewers wonder why to mess with an expensive cut like tenderloin (filet mignon) it's because while it's the most tender of the cuts of beef, it's not as high on flavor because there is very little marbleling, which is what gives the flavor. That's why in most restaurants filet mignon is served with some type of sauce, like bernaise. The port wine suace here was out of this world. I doubled it, and had very little left. This is truly a special meal sure to impress your guests.
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