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.

Comments

[shalmestere.livejournal.com]

(1) The price was low because it was sold as a tenderloin roast; had we bought that much tenderloin as individual steaks, the price would have been astronomical :-0

(2) In terms of taste and mouthfeel, I would have liked a bit more cream and a bit less wine (that being closer to my first experience with Mignon au Poivre)--but that's a minor quibble. On the whole, the meal was definitely a Win :-)

Reduction Sauce?

[darklilli.livejournal.com]

Recipe? The whole thing sounds Yummy!

Re: Reduction Sauce?

[hudebnik.livejournal.com]

See http://www.bigoven.com/84627-Filet-Mignon-Au-Poivre-recipe.html

[hudebnik.livejournal.com]

I'd be happy to experiment with shifting the proportions in that direction next time.

[ubiq31.livejournal.com]

Oh, the shame...more filets are called for! :D

(I, personally, love having any problem of this sort. I hear no complaints from the rabble members of this house, either.)