Thursday, January 1, 2009

Last meal of 2008

Last night I made a baked potato and filet mignon. Here is the sauce I poured over the filet mignon:

splash of red wine (less than 1/4 c)
splash of worcestershire sauce

Let the above simmer for a while. It will start to slightly reduce.

I added a squirt of dijon mustard and a tad of milk and kept it on heat and kept stirring.

I should have used cream if anything. The dijon mustard kind of separated - never really got rid of the bits and blobs look. It tasted pretty good though!

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