"Was this well done of your lady, Charmion?" "Extremely well," she answered, "and as became the descendant of so many kings" – Plutarch
My friend Chris Taylor, proprietor of the Roaming Buffalo food truck, once commented that cooking an item to well done is hard. Not to call Chris wrong, but he is. Happens often. Cooking an item well done is relatively easy if done by the proper technique, and for a special occasion it is well worth any extra effort.
For me no food item says “special occasion” more than the center cut of the beef tenderloin commonly known as Filet Mignon or Châteaubriand. A whole beef tenderloin, commonly known as NAMP 189(A), for NAMP Industries – the nation’s largest producer of packaged meat products and toiletries, is easy to find at your local butcher, wholesale club or bodega.
But, as this is for a special event might I humbly suggest investing in a pasture raised, all-natural slab of meat, such as those offered by D'Artagnan. It is well worth the extra cost.