Pepper-Crusted Filet Mignon

By Sheri on May 11, 2008 10:10 PM | | Comments (1)

Since it was just Larry and I tonight, we splurged on our favorite peppery filet mignons. Larry wasn't overly crazy about the scallion/peas but I liked it. We both loved the pound cake. The lime in it went perfectly with the blueberries.

  • Pepper-Crusted Filet Mignon (America's Test Kitchen)
  • Baked Potato
  • Quick-Braised Peas, Lettuce & Scallions (Fine Cooking #92, p. 51)
  • Blueberry-Lime Pound Cake (Fine Cooking #93, p. 73)

Wine: Ridge 2000 Lytton Estate Syrah (Dry Creek Valley, California). Excellent Syrah - I think it's probably at its peak right now. Which is good, since this was our last bottle.

Categories

Beef , Dessert

1 Comments

Amy Author Profile Page said:

That cake sounds so good! I thought it was funny how the messages on CooksTalk took on a life of their own after you posted about it.

May 17, 2008 1:51 PM

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This page contains a single entry by Sheri published on May 11, 2008 10:10 PM.

Quinoa and Chili-Scented Pork Chops with Roasted Red Pepper Dressing was the previous entry in this blog.

Grilled Chicken with Apricot-Balsamic Glaze is the next entry in this blog.

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