cooking journal

[hudebnik]

In the aftermath of the holidays (I guess), one of our local supermarkets had filets mignons on sale for $6/lb, so we got three pounds and had mignons au poivre for dinner last night. They came out perfectly: cooked enough for me, rare enough for shalmestere, melt-in-your-mouth tender, set off just right by the reduction sauce. Yum.