Pepper-Crusted Filet Mignon

By Sheri on March 29, 2008 8:00 PM | | Comments (2)

This was a perfect dinner. I really love the fregola - the mushrooms are chopped small enough for me not to care that they're in there. We just had these filets a month ago, but Larry requested them again. The butterscotch pudding was another test recipe for Cook's Illustrated. Easy and delicious.

  • Pepper-Crusted Filet Mignon (America's Test Kitchen)
  • Fregola with Wild Mushrooms, Sherry & Cream (Fine Cooking #90, December 2007, p. 42)
  • Oven-Roasted Cauliflower
  • Best Butterscotch Pudding (Cook's Illustrated Test Recipe)

Wine: Ridge 2003 Pato Vineyard Mataro (Contra Costa, California). Decent, but definitely on its way out.

Categories

Beef , Dessert

2 Comments

Amy Author Profile Page said:

I don't know what I did wrong. I made the fregola expecting to adore it... but it seemed waterlogged and just "eh"/ok.

April 1, 2008 12:15 PM
Sheri Author Profile Page said:

I know, I was really surprised you didn't like it. Was your fregola overcooked, maybe?

April 1, 2008 12:16 PM

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This page contains a single entry by Sheri published on March 29, 2008 8:00 PM.

Penne with Pancetta, Spinach & Buttery Crumb Topping was the previous entry in this blog.

Halibut Fillets with Mustard-Tarragon Crumb Crust is the next entry in this blog.

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