Posted by
Barry Wallis on Friday, January 26, 2007 3:53:34 PM
I still have lots of 1 1/2 inch filet mignon left over from when I cut up a a full beef loin. Tonight I plan to butterfly two of them, pan fry them and make a red wine sauce from the deglazing. Tomorrow night my wife may be going out with some friends which will leave me home to cut up the chain from the loin and make Philly Cheesesteak for dinner. Finally, I plan to post a Cookumentary on a wonderful dessert I made earlier this week. There are only three ingredients: egg yolks, sugar and champagne. See if you can figure out what it's like.