Filet Mignon with Porcini Mushroom Ragu and Grilled Vegetables
Our Valentine's Day dinner. A filet mignon served between two heart-shaped puff pastries. Topped with a porcini mushroom ragu and served atop a bed of arrugula and grilled vegetables. Been a long time since we have had filet. Was it worth it? Not really. You pay a lot and the meat, while tender, has no flavor of it's own. A fun, but labor intensive meal.
Copyright ©2010 Kurt Lee Amstutz