Honey, you are very high on the hawg here, so save this for fine, yankee company, like the boss. Your butcher buys filets whole, and so should you. When your lover the butcher has trimmed all the gunk off (don't look, Doll, turn your little head) your filet will weigh from 5 to 7 pounds, and will set you back about $2.50 a pound if it is any good.

When you are ready to cook him, rub him gently and generously with salt, then a little coarse ground black pepper and a little white flour. Grease the bottom of your big roasting pan with drippings, and then make a bed of thick sliced onions for your filet to lie on. Put it there, and roast it in a 400 degree oven for about 1 hour. Midway of the cooking time, pour over the meat 1 cup of red wine that you have heated to the boiling point. The cooking time depends on the shape of the filet, naturally a thin one will cook faster than a thick one. It should not be over cooked, so if you are in any doubt, stick a knife in it to see where you are. The wine, drippings, and onion cook up into a fine sauce to go with the filet.

P.S. If the piece of meat is just too darned big, whack off what you don't want and save it to cook another way, i.e., broiled. Yum.