Stupid question of the day:
I usually make a prime rib roast for Christmas, I've never tried beef tenderloin. I understand part of the tenderloin is used for filet mignon, but how does a tenderloin to prime rib, tastewise?
I've been intrigued by these recipes where you start it in a 500 deg. oven, shut it off, and let it finish in an unopened oven for several hours.