tag:blogger.com,1999:blog-2904224777464805669.post2235346207859369570..comments2024-03-28T08:13:39.823+11:00Comments on Laws of the Kitchen: EwE - Filet Mignon with Zucchini and Parsley Caper SauceCakelawhttp://www.blogger.com/profile/17205068748520541380noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2904224777464805669.post-4228316995335174422016-05-25T12:20:52.970+10:002016-05-25T12:20:52.970+10:00Yes, filet is very pricey. Because the guys here ...Yes, 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!Kaytehttps://www.blogger.com/profile/04892296035070233639noreply@blogger.comtag:blogger.com,1999:blog-2904224777464805669.post-88276277739547290622015-12-17T10:28:11.955+11:002015-12-17T10:28:11.955+11:00This was so good! Great pick and nice change fro...This was so good! Great pick and nice change from christmas snack type foods i have been eating! We loved it.Peggyhttps://www.blogger.com/profile/12442588077162573131noreply@blogger.com