Beef Filets with Red Wine Sauce and Roasted Veggie Fries
Coat potato wedges and baby carrots with a mixture of cornmeal and grated fresh Parmigiano-Reggiano cheese to add crunchy texture and golden-brown color to the plate.
Coat potato wedges and baby carrots with a mixture of cornmeal and grated fresh Parmigiano-Reggiano cheese to add crunchy texture and golden-brown color to the plate.
This was good, but I have better CL filet recipes such as Seared Steaks with Red Wine, Mushrooms and Onions (Jan 2014) and White Wine-Marinated Steaks (Oct 2010). I did like the flavor of the sauce and the prep of the potatoes and carrots, but the potato mixture stuck to the pan and made a big mess to clean up.
Made to recipe. Excellent wine sauce & great veg. Served with spinach and the pinot noir.
Based on the reviews, I had to try the roasted veggie fries. I was not disappointed...I will definitely be making these for company!
I haven't made this - just reading through it, but I don't understand how it can take one hour, 28 minutes? I must be missing something?
This was so incredibly delicious!! The sauce was scrumptious and the veggie fries were a great accompanyment. This recipe is becoming a regular.
Honestly, I have not made the steak and sauce. But the veggies!!!!! OMG! They are AMAZING. You seriously must try. I make them at least every other week now. The olive oil with the corn meal and cheese form this crispy crust on the veggies that makes them crunchy and delicious. They almost taste fried!
The steak was all right, but the veggies were delicious! I will definitely make them again.
the Red Wine Sauce was outstanding. My first time making it. Potatoes and carrots came out perfect. I also added diced eggplant and asperagus spears. I would definitely make this again; the next time for company.