I tied my filet mignon to help the meat keep its shape ... Though I was cooking only two filets, I thought my relatively large cast-iron pan would give each piece of meat plenty of room to ...
The other side is Filet Mignon. You want to go with the bigger ... One should avoid brown or yellow-tinted fat or large clumps that can make the meat greasy. The company also says the flesh ...
In honor of National Filet Mignon Day, SouthCoast Today invited readers ... a restaurant that closed in 2000 when the building was sold to a large pharmacy chain. The culinary tradition passed ...