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How to Cook Filet Mignon Without a Sous-Vide Circulator

When it comes to steaks, I have a history of focusing too much on the ribeye. I love fat and meat that comes attached to bones, but dedication to a single cut is limiting, both as an enjoyer of steaks and a food writer. This well-marbled passion of mine has denied me the pleasures of thicker, leaner, but still very tender steaks, such as the filet mignon or any other tenderloin steak. (All filet m