Pepper-Crusted Filet Mignon
It was just the two of us for dinner tonight, and we decided steak sounded good. So we had our usual filets. I've been dying for delicata squash to come in, and it finally did... but we didn't particularly love this preparation. Back to the Deborah Madison way. The pear cake was good. I love caramel.
- Pepper-Crusted Filet Mignon (America's Test Kitchen)
- Twice-Baked Sweet Potatoes with Chipotle Chile (Fine Cooking #67, November 2004, p. 49)
- Delicata Squash with Caramelized Shallots & Sherry (Fine Cooking #95, November 2008, p. 57)
- Caramelized Pear Upside-Down Cake (Fine Cooking #95, November 2008, p. 74)
Wine: Martin 2003 Rockpile Cabernet Sauvignon (Rockpile, California). Is there ever a bad wine from Rockpile? I haven't found one.
Which Deborah Madison delicata squash recipe do you like to use? I have two of those squash sitting on my counter. I usually just split and roast with some butter and a little sprinkle of brown sugar.
That sounds good! I use her method from Vegetarian Cooking for Everyone, page 440.
Oh wow, I'm going to have to make that pear cake.