For Eating with Ellie this week, I chose Filet Mignon with Zucchini and Parsley Caper Sauce.
You can see form the photo that I didn't use filet mignon - too pricey. Instead, I bought some lovely porterhouse steaks on sale and cut them into approximately the size of a filet mignon. I otherwise followed the recipe, including for the caper sauce and the sautéed zucchini, which were a pleasant surprise.
I served this dish with last week's sweet and savoury carrot orange and date salad. It was a lovely dish all round, and one that I would make again. I especially liked the caper sauce.
To see what the others thought of this dish, visit the LYL section of the EwE website.
This was so good! Great pick and nice change from christmas snack type foods i have been eating! We loved it.
ReplyDeleteYes, filet is very pricey. Because the guys here can eat masses of food, I usually make the steaks, let it rest, then cut it into slices as they seem to go further that way and not break the bank. This was a good recipe, sauce was good but probably not a repeat for me. I loved the zuc cooked this way, yours looks particularly yummy!
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