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Filet de merluza con puré. Menú infantil. Impecable para los chicos de Argentina que no comen pescado si no es de esta forma.
Flambé with Remy Martin V.S Cognac, wild mushroom fricassee, pommes dauphine, and peppercorn sauce
Note: We shared this.
963 Lexington Avenue
New York, NY
This is the area where they slice and chop up the sting rays to get their wings. There are many types of stingrays here and you can see the wings in the photo of the stingray stall. Fish Market, Sandakan, Malaysia
This is an original pattern designed by Sandi Marshall. The free pattern is available at
in the October 2008 folder.
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.
This dish was simply gross. It was undercooked, luke warm, and the sauce was sour. The potatoes were gross and the vegetables were tastless. This was once a nice dish, but it was gross. They should just serve less "expensive" meat, and put some better sauce on it instead of trying to serve 'fancy' meat that they cant' do well in the air.
Double Blue Filet, filet mignon served on a blue cheese potato puree and topped with a fresh blueberry sauce and served with fresh asparagus and fresh watercress garnish.
Enjoy this at Blake's Restaurant in Puerto Vallarta, Mexico.
I'm taking the advanced filet crochet class at Crochetville. This is the sampler for week 2.
It has popcorns, and diamond lacets, and regular filet crochet stitches. The TR's needed to make the rows longer at the ends is a real pain to do, but it's getting easier :)
It's not being blocked there, I just pinned it so I could get a photo.
Steak tartare is a meat dish made from finely chopped or minced raw beef or horse. Tartare can also be made by thinly slicing a high grade of meat such as strip steak, marinating it in wine or other spirits, spicing it to taste, and then chilling it. This is often served with onions, capers and seasonings (the latter typically incorporating fresh ground pepper and Worcestershire sauce), sometimes with a raw egg yolk, and often on rye bread.
In Belgium, steak tartare is served with fries. A variation of steak tartare, used normally as a sandwich spread, is known as “filet américain” with onions and more seasoning than a normal steak tartare.