Flaming Yawn

Or, Filet Mignon, as it's properly spelled. I went to Costco today (retail Disneyland!), shopping for beef for The Big Dinner this weekend. I looked at the ribeyes, sirloins and anything else that was red, but was uninspired. The only thing that caught my eye was the filet mignon, but the price was prohibitive. But then I saw the Beef Tenderloin, which is basically a beef log, made up of tenderloin, which you just cut up yourself, at a substantial savings. Now, all I have to do is cut off the junky stuff and slice it into 2-inch thick rounds. I'll also throw them into zip-top bags with my standard red wine marinade, as these guys aren't as big on flavor as they are on tenderness.

While I'm here, I might as well tell you about my thoughts on how I'm going to prepare this particular dish. Because I'm doing a three course tasting menu with wine pairings, I'm not going to be able to hang out in the kitchen while these steaks are cooking. I'm thinking I might use the principals outlined in the procedure for Beef Wellington: sear the meat, then chill it until ready to use, then cook it in the oven. I think I'll ask Dad. (BTW, if you haven't met Dad, I'll introduce you to him later, but suffice it to say he's where I get my cooking craziness.)

Any suggestions? Use the comments function at the end of this post; I'd love to hear what you think!