Filet Mignon, originally uploaded by cote.
I’ve always been fascinated by the proposition: “what would you say if I said we should take one of the more expensive pieces of meat, and wrap one of the least expensive pieces of meat around it?”
Filet Mignon
Comments
2 responses to “Filet Mignon”
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Hmmm, two kinds of goodness….
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They wrap it to keep it moist and baist it since the cut doesn’t have much fat
Categories: Found
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