Ask the Cook Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com. Her expertise in the culinary field incorporates 25 years of entertaining as well as owning a successful catering company. She is the author of 5 books including Gorgeous: The Sum of all Your Glorious Parts, Fresh Traditions and At Home in the Kitchen. Most importantly Jorj is a mom and new grand mom. Learn more on her website Jorj.com. Filet Mignon Laura writes, "How do I cook filet mignon medium rare? How can I do it with a regular oven?" Answer: I start with a whole, untrimmed tenderloin about 7 to 8 pounds. Preheat the oven to 450 degrees. Remove excess fat from the meat. Make a paste of olive oil, 1 tablespoon Dijon style mustard, 1 tablespoon minced garlic and 2 tablespoons chopped fresh herbs like parsley or thyme. Use your hands to smooth the paste all over the tenderloin. Season generously with salt and pepper. Place the tenderloin on a rack in a roasting pan. Place the pan into the preheated oven and immediately reduce the temperature to 350 degrees. Roast for 1 hour. The tenderloin will be rare in the center and more well done on the ends. You can guarantee success by inserting a meat thermometer into the thickest part of the tenderloin. Check the temperature and remove the roast when the thermometer reaches 140 degrees for rare. Let the tenderloin sit for 15 to 20 minutes before carving - and remember that the roast will continue to cook while it is resting. The cooking time will decrease if you roast a half of the tenderloin at a time - and if you choose to purchase a trimmed tenderloin, which contains almost no fat and is usually 3 to 4 pounds in weight. More feasting challenges: • Getting the whole family to eat together • Planning a dinner party • Quick and healthy midweek meal • Help! My cold cuts have a greenish tint