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Cooking / freezing thick filet mignons

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Cooking / freezing thick filet mignons

E_M | Mar 11, 2011 05:05 AM

How did I ever cook anything without C'hounders, I wonder? Anyway...

I am making a filet mignon tonight. The recipe calls for 1 inch thick slabs, but in reviewing what I bought, I think they are closer to 2 inches. I do not want, as the recipe calls for, to pan cook a 2 inch slab, the insides will undercook whilst the outsides overcook. So, if I sear the outside and finish them in the oven, how do I do this? Or, I can slice the slabs in half. If I do that, can I freeze the uncooked part for another meal?

Here is the recipe: http://www.epicurious.com/recipes/foo...

Thanks again,

-EM

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