|
one of mine...filet, skin off, red meat removed. cut at 45 degree angle, 1.5 inches thick. flour, egg, progresso bread crumbs. lightly brown in medium heat oil, both sides. remove from pan, pour out oil. add some white wine, dijon mustard, chives, touch of cayenne and kosher salt. add the filets back in and gently reduce the sauce to a nice consistency, turning the filets once. serve over some nice rice with carrots, mushrooms and broccoli. cold ass beer. man, now i'm hungry....
|