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It's been ages since I tried something like this, 'cause about the only meat I normally eat now-a-days is chicken or fish (or pork, now & then)! Still, this was a nice change! And, I'm sure some will say I actually did the filet a disservice! I followed the ingredients & directions down the line, with one exception ~ I baked the filets for almost 15 minutes, & were much closer to being well done, just the way I always had liked it! VERY NICE TASTING MIGNON, & thanks for sharing your recipe! [Tagged, made & reviewed in Please Review My Recipe]

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Sydney Mike July 22, 2008
Mustard-Crusted Filet Mignon