The hardest part is the wait! A 12-inch pan is very necessary. I didn't have as much as what the recipe called for (ingredient-wise), and it still overflowed my 11-inch pan. Good flavors, and easily adapted to what you have on hand.
The hardest part is the wait! A 12-inch pan is very necessary. I didn't have as much as what the recipe called for (ingredient-wise), and it still overflowed my 11-inch pan. Good flavors, and easily adapted to what you have on hand.
Classic Steak House Filet Mignon
