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.
Depending on how well cooked you like your piece of meat, is the time that you will leave it cooking in the oven. If you like your filet rare, then cook for four or five minutes. If you want a medium cooked filet mignon, cook for six to eight minutes.For a well-done filet mignon bake for nine to ten minutes.This should be enough, but since ovens vary, check at the end of the recommended cooking time and adjust as necessary.ou should marinate your filet the day before and leave it covered in the refrigerator. This will help absorb all the spices and flavor into the meat. For a simple marinade, use some salt, pepper, garlic, and olive oil to taste. If you want, you can add a bit of vinegar to the mixture and blend.