Thursday
Jun302011
Oven-Roasted Filet Mignon
Thursday, June 30, 2011 at 4:01AM 
Have you noticed that restaurant chefs just seem to know when a steak is done the way you’ve asked for it? It’s not just a question of experience. We test the doneness of meat by feel and touch. With a little practice, you can do this, too. Here’s the simple touch test we use.