My Father's Instructions: Cooking Filet Mignon
Have it
At room
Temperature
Before cooking.
No marinade.
Just coarse salt
And pepper.
Hot heavy pan
Medium to high heat.
Flip when seared.
Dark brown.
Lower heat.
Lotsa butter,
Mushrooms,
Chopped shallots,
Drops of
Lee and Perrins.
Squirt of lemon &
Dash of parsley
At the end.
Have a warm plate.
Drop it all from the pan.
Keep plate
On low warm.
Let it sit for 20min.
Tenderloin is delicate.
Post Comments
Poetrysoup is an environment of encouragement and growth so only provide specific positive comments that indicate what you appreciate about the poem. Negative comments will result your account being banned.
Please
Login
to post a comment
Turn off ads, get more exposure for your poetry, and get more features with a
Premium Membership.
