8-110z. Cut Peppercorn Encrusted Filet served with a Roasted Red Pepper Tomato Sauce with Boursin Mashed Potatoes and a our Garlic & Mushroom Green Beans.
Ingredients that Chef Tony is using:
8-11oz. Cut Filet
Encrust the filet with Whole Black Peppercorns Use Wortcheshire & Owl Dust to season your filet while cooking Skillet the steak to your temperature liking
Boil New Potatoes with a creole seasoning Mash with Half n half, Butter, and a little salt n pepper
Green Beans we sauteed them with Owl Dust, butter, sliced mushrooms, & Conecuh Bacon
555 Broadcast Dr,
Can't find something?
All content © Copyright 2000 - 2014 Media General Communications Holdings, LLC. A Media General Company.