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.
1 Add the oil to the pan. 2  Once the pan is very hot, add the steaks to the pan and do not move them for 3 minutes. 3  Flip the steaks over and continue to cook them for three minutes. 4  Place the pan in the oven and let the steaks finish cooking for 4-6 minutes for a rare steak or 6-8 minutes for medium rare steaks.tep two is when you finish cooking the steak in your oven. Searing does three things for your filet mignon. It adds color, texture, and flavor to your steak. Once your steak has been seared, you pop it into the oven and let it finish cooking.