This week my mother served up sheer steakhouse elegance. Perfectly grilled Filet Mignon, sliced and served with a light brandy sauce was accompanied by a side of creamy spinach casserole and topped with rounds of herbed compound butter. Savory cous-cous, like tender pearls bursting with flavor was joined by a gorgeous, colorful salad of miniature heirloom tomatoes, fresh herbs and mozzarella. A lovely, crusty ciabatta rounded out the feast.
Monday, March 4, 2013
Treat of the Week: Fabulous Filet and a Peach of a Pear Coffee Cake
This week my mother served up sheer steakhouse elegance. Perfectly grilled Filet Mignon, sliced and served with a light brandy sauce was accompanied by a side of creamy spinach casserole and topped with rounds of herbed compound butter. Savory cous-cous, like tender pearls bursting with flavor was joined by a gorgeous, colorful salad of miniature heirloom tomatoes, fresh herbs and mozzarella. A lovely, crusty ciabatta rounded out the feast.
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14 comments:
I wouldn't even need a fork. I would just tuck right into that and start eating.
My kind of dinner......and dessert!
Very nice! I love meat! I would like the try that cake.
Awesommmmmmmmmmmmmmmmmmmeeeee.
Perfect meal! The cake looks really good!!
Delicious!!!!!
Always such elegant presentation. Everything looks so good.
Such a nice looking meal. Like a restaurant.
I haven't had cous cous in years. I love it. I could just dive right into that first pic. YUMSY!!!!!
I'm very impressed. The cake with the pears is a wonderful idea.
MmmmmMmmmmm. Gobble that up!!!
Fantastic dinner!!
I wish this was on my table right now.
I could happily sit down at that table.
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