Filet Mignon/Red Wine Mushroom./ Scalopped Rosemary Potatoes & Salad w/ Caesar.

Tried to follow Gordon Ramsay the first try but it produced a raw interior.(he just sears it and bastes it) ...I followed the Escoffier recipe for a second try, still using Gordon's method for the first few steps. ( It is not a simple one or for amateurs -it's a $25 piece of meat....so take great care.) It needs to be poached in beef stock after browning (I also marinated it briefly) and heated in a very hot oven to get it done. It tastes amazing, and it is a bit tricky to get the temp right so have fun!