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Sur la lancée, une petite assiette avec un filet de requin.
Plutôt petit puisqu'il ne s'agit là que d'un morceau, Lyra en ayant eu une partie également.
Pourquoi faire compliqué quand on a de bons produits?
Un filet de requin, un citron vert, du poivron et "quelques" pignons grillés. Voila! pourquoi chercher plus loin ?
Et attention! on ne touche pas à mes pignons... miammmmm...
The potatoes tasted like twice baked potatoes, the gorgonzola cheese crusted on top was ridiculously amazing, and the broccoli wasn't getting enough of my attention
Tender beef grilled to perfection, served on a bed of fresh spinach and topped with mushroom ragout, caramelized shallots, accented with a red wine reduction and Mascarpone cheese beignets.
...nothing like filet mignon...at the truck stop...
**update** this sign now says "country cooking" I guess filet mignon was too high class...
Pattern from Lacework Netting Background 100 (Japanese). Size 30 crochet cotton.
I had a real blast making this cute little apple! I had never done lacets before and I like how they turned out. This is supposed to be a coaster according to the pattern book, but I'm thinking of using it eventually as an applique on something else.
Je vous remercie de vos visites et de vos gentils commentaires.
Thank you for your kind comments...
Jean-Jacques
em cubinhos e um molho delicioso... com pimenta e cebola!
Porque estou meio estressada e tô querendo briga! Vai encarar?!?
Boa noite! :(
Filet mignon topped with herbed butter and crumbled bleu cheese, elk bratwurst, bacon-wrapped green beans, mashed potatoes, and garlic bread.
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Bought some filet mignon at the St. Lawrence Market, along with some veggies for dinner. Check the notes for what we had.
Tender beef grilled to perfection, served on a bed of fresh spinach and topped with mushroom ragout, caramelized shallots, accented with a red wine reduction and Mascarpone cheese beignets.
We decided to spend Valentine's Day this year at home making a meal. The meal we chose was the same meal we ever made together--filet mignon, green beans and purple mashed potatoes. Except the purple mashed potatoes became roasted potatoes because we like those more.
It was kind of funny going to our binder of recipes printed off the internet and finding the recipe for the steak (which involved pressing crushed peppercorns into them and then cooking them in butter, making a sauce from the drippings). The printed page said 5/7/2001. Given that our first ever date (after some IMing) was 5/6/2001, I'm guessing I was pretty excited thinking about what our first cooked meal together would be.
That time I drove from work in Redwood City to Cupertino to pick up some Omaha Steaks, and then brought them home to Hayward. This time, a little more knowledgeable and with better options, Benson picked up the steaks from Whole Foods.
I found that one steak each (each about 3/4 lbs) was way too much food; I could only eat about half of it, with the rest becoming a potato/filet mignon stirfry the next day. Next time I think one steak would be sufficient for both of us... though Benson had no problem finishing his.
We also found that this method of cooking didn't really get the inside cooked quite right. Benson likes his filet mignon essentially rare, but not cold. He ended up splitting it in half horizontally and cooking it a bit longer, letting the inside warm up.
Tender beef grilled to perfection, served on a bed of fresh spinach and topped with mushroom ragout, caramelized shallots, accented with a red wine reduction and Mascarpone cheese beignets.
NATIONAL FILET MIGNON DAY
National Filet Mignon Day is observed annually on August 13th. Usually from a steer or heifer, a filet mignon is a steak cut of beef taken from the smaller end of the tenderloin of the beef carcass.
◾Filet mignon is French for “cute fillet” or “dainty fillet”.
◾In French, filet mignon may be called “filet de boeuf”, which translates to beef fillet in English.
◾When found on a French menu, filet mignon may also refer to pork rather than beef.
The tenderloin from which the filet mignon comes from, is the most tender cut of beef and is also considered the most desirable and therefore the most expensive.
Morton Steakhouse is having $1.00 each Filet Mignon sandwiches up to 12. Can't beat that...if only having the sandwiches...but drinks will add up.