7 minutes in the oven at 450 degrees gets you a perfect medium rare, but dont forget to sear the filet for 2-3 minutes on each side on a skillet, i also recommend basting it makes the flavor *POP*
Thanks! I just made this for dinner following your video (however, with olive oil). Never tried cooking before. Turned out great as a medium/medium rare. However, there was a distinctive blood taste on the first bite. Is this normal? Did I mess something up?
Medium well medium rare whatever, all I know is, that for an amateur cook like me, I was able to prepare a lovely steak for me and my wife. Here's the kicker, i have a sight problem and cooking lately has been more difficult than ever but this came out perfect. Nicer than anything I've ever done on my own. Thanks so much for posting this method. It really helped.
Tried this today (Fathers Day 2014) and it was my first time ever making (or eating) this......and it came out amazing! I also made baked beans, green beans and seasoned gold potatoes and onion to go with it....AND your recipe for mushroom gravy! My husband said it was the best meal in 9 years of marriage...and one if, if not THE best meals hes ever had! Thank you soooo much for this video!
Get the Recipes featured in this Delicious Steak Dinner Video >> www.dishinwithdi.com/filet-mignon/ Follow me on Facebook >> facebook.com/DishinWithDi Thanks for watching! Di ;)
I just tried the oven first then sear sear and it's even better. With sear - sear - oven you get a well done portion next to the sear. Oven first makes your entire steak the same with a sear at the edge. On a rack in a low oven (275°) until medium rare, then pan sear both sides. Entire interior is the same doneness.
Dear Di, My wife and myself had Filet steak today as per your recipe. It was Best British steak (£38 per kilo). It was so delicious we will certainly have it again prepared a la Di. Why the other chefs mess about with such a luxurious piece of meat is beyond me.
I love this method of cooking a filet even more than a grill. The crust is just perfect comparable to mortons and ruthcris. However, I oil the pan so it gets hot, key here is the meat to be pat dry n deal with the smoke. I also I feel like that was medium judging from the cut. I did 2 min per side, no edges and 2.5 min at 400....perfect medium rare. Thank you.
Just saying but I'm a 13 year old boy and I really have a passion for cooking and watching your videos are really helpful for me to learn great recipes
I've been cooking filet for some time now but they never turned out the same way. I found your recipe about 2 years ago, and since then, they have always turned out perfect. Now my wife really loves me. Luv all your recipes.
Lol I'm sure she loved you before! Lol Very glad that you've had success with this method. Thank you for the comment and for watching Dishin With Di! Diane
Made it today. Instead of oven I let it rest after cooking in the pan a little longer, while I start preparing the mushroom sauce. Then placed into the creamy sauce to finish of to medium rare. A tad more rare then yours (62 C). It worked. Very delicious. My favorite. :)
Awesome video, Di! I like the way you add tidbits of information like brushing the oil onto the steak instead of directly into the pan to minimize smoke. It's the best video I've seen on filet mignon yet.
This is the most well explain, easy and delish recipe from all the web. Not even FoodNetwork has it better. My son has a refine taste and for him this is five stars restaurant quality. Thank you
I bought filets for my husband and son for Valentine's Day. I made them using your recipe/instructions (also made the roasted asparagus). I got the thumbs up from my son and my husband moaned while he was eating it (he absolutely loved it!). I'm going to subscribe and see what else I can learn from you!!!!!!
Christine Harmon Glad you liked it! Thanks for subscribing! Visit my website to get all of my recipes with measurements www.DishinWithDi.com Follow me on Facebook too! facebook.com/DishinWithDi Thanks for watching! Di ;)
Di, This filet was the best I've ever made. My only change was to substitute my favorite seasoning for the salt. In fact, I liked it so much, I watched the video again, and this time I was looking for a wedding ring, which I noticed you didn't have on. This meal is awesome!
I've been grilling my fillets for years, sometimes using infrared at times and flame broil but recently a friend showed me a very similar pan cooking method like yours. I've had it and it truly is amazing. Great video. By the way, you're gorgeous, Di.
This IS gorgeous, if I may though...to reach proper doneness in an 1 to 1 1/2" thick steak with as little marbling as filet mignon, you need the oven temp at more like 450 to 500 degrees Fahrenheit. It allows for faster cooking with less drying or "steam effect". Also...I would, for the beginners, like to have heard you expound more on the importance of letting a steak rest before slicing or serving. Along with overcooking and ketchup, it's one of the worst things you can do to a good cut of meat. ;) I appreciated your video. First I've seen. Well done.
The surface temperature of a pan preheated over medium high to high heat cools, even when room temperature meat (about 75 degrees F) hits the surface. Heavier skillets, like cast iron, retain heat better, so heat loss is minimal and recovery time quick. Cold meat will seize when it hits the hot pan, which could make the meat tough. Cooking cold meat, especially at high temperatures, can lead to an overcooked, burnt exterior and under cooked interior. That's what I learned anyway. ;)
Nice. I do filets much the same, but instead of veg oil, I use melted beef lard infused with a few spices such as oregano, fresh mined garlic, basil, paprika and just a touch of cumin with a pinch of coarse-ground black pepper and kosher salt. A nice hot cast iron pan works fine, but often I cook filets on the char broiler offering that nice bit of crispy char on the edges, yet keeping the interior moist and somewhat rare as Di does. Her recipe is absolutely fantastic. Thanks Di!
Thanks so much for making me a star tonight. I'm know as the steak killer, but not tonight. I followed your directions and hit a home run. Best Filet I have ever had and got compliments from all who attended.
I am soo happy you were able to prove to everyone that you are no longer "the steak killer". LOL I'm glad the video recipe helped you. Thank you for sharing your story and for watching Dishin With Di! Diane
Thanks for the video Di. My daughter and I love eating filet and we decided to try it this way. After years of cooking on an open flame on the grill, we both agreed tonight's filet was the best I have cooked. It was perfect all the way through and the most tender filet ever. Thanks again and will be watching more. I subscribed.
I'm a Gordon Ramsey fan and watch ALL of his shows and am watching Master Chef where they are making ......filet mignon. I must say, YOURS look the best. You need to go on this show. The finger test .....incredible !!!!!
You need to place the steak somewhere else on the pan when you flip it. The reason why it has "the best appearance" on the first side you put it on is because it was hotter. If you turn it and place it where it was a second ago, the spot is colder and doesn't get a good sear.
Cast iron skillets retain their heat, which is why I recommend using it for cooking the filet. I'm sure your method works well, but there are different ways to cook a steak. This is just another way. Thanks for watching and for commenting. I really do appreciate it! Diane
I'm going to try your recipe for Filet Mignon and Mushroom Gravy today, for my husband's birthday. I love your videos and can't wait to discover what other recipes you've tried! And -off topic- I love your hair color!
Thanks for posting this video. I have done my steaks this way the last few times, and they have turned out great. About to go in the kitchen and cook them now for our annual Christmas Eve Dinner. Delish!!
Growing up my mom and dad didn't believe in meat being cooked medium rare. So, all our steaks were well done and dry. I never learned to like steak because of that. Seeing this video makes me realize what I've missed out on. If I could get a steak like this, I'd probably love it.
Yeah, we have an infrared and my hub controls that! He loves his grill! lol The pan method is great and also perfect when it's too chilly for grilling. Glad you liked the video and thank you. :)
Searing all sides is important with a piece of meat that thick to not only lock in the juices, but to be sure the meat is cooked, as it only goes into the oven for about 5 minutes.
OMG! This was the easiest, and clearest Instruction on Filet Mignon! LOVE IT! I bought two the other day...because I LOVE how my favorite chef makes it when I visit his establishment...and wanted to try them myself (though I had NO IDEA on what to do!). NOW I DO! Cannot wait for my oven to preheat (doing it right now!), and sear and cook this wonderful cut of meat! THANK YOU for this recipe, and how SIMPLY and INSTRUCTIONAL you guided viewers in cooking and preparing a WONDERFUL MEAL! I could write forever...but I just hear the "beep" telling me my skillet is preheated! (time to cook...and then CHOW DOWN on a FILET MIGNON!)
Great video!! I never knew the finger trick to check doneness! That's a wonderful tidbit to know. I will be making this tonight for me and my baby to have a nice NYE dinner.
thank you for this wonderful entree.... I prepared everything with an added lobster tail, for my wife. We both loved and enjoyed it. I'll be stalking your page for more recipes!!!😄 Thanks Again Mike
Hopefully a helpful tip. Good technique mostly. You should heavily salt the beef with kosher salt for about 4 hours prior to cooking (and overnight is ok too). Wrap the beef in paper towels and let it rest in the fridge. Throw the paper towel away and with it a good bit of moisture. This will give you a much better crust that should be almost black. Also I wait until the steak is done to pepper it. This may be personal preference, but it tastes better to me if the pepper isn't burnt. Use your same method with the pre-salting and you will be amazed at how much better your crust forms and how your steak tastes.
TY! :) This is one of my husband's many favorite meals! It's around for birthdays and holidays and in the warm weather, we take it outside to the grill! He's the cook when it comes to most of the grilling though!
Exquisite beef filets! ALL meat, no fat...doesn't get any better than that! It looks like you didn't even need to chew it, it was so tender! I am SOO drooling right now!! I'm inviting myself over for dinner the next time you have filet mignon! haha :)
Perfectly cooked, but serve it over atop mushroom gravy, or marsala puree. might elevate it all a notch or two ;) Best display of technique for the layman thus far...I've seen pros F up up, you did great!
7 minutes in the oven at 450 degrees gets you a perfect medium rare, but dont forget to sear the filet for 2-3 minutes on each side on a skillet, i also recommend basting it makes the flavor *POP*
Perfect for New Year's Eve Dinner! For Written Recipes go to www.DishinWithDi.com
The
Thanks! I just made this for dinner following your video (however, with olive oil). Never tried cooking before. Turned out great as a medium/medium rare. However, there was a distinctive blood taste on the first bite. Is this normal? Did I mess something up?
Medium well medium rare whatever, all I know is, that for an amateur cook like me, I was able to prepare a lovely steak for me and my wife. Here's the kicker, i have a sight problem and cooking lately has been more difficult than ever but this came out perfect. Nicer than anything I've ever done on my own. Thanks so much for posting this method. It really helped.
National Filet Mignon Day! More Great Recipes HERE: www.DishinWithDi.com
Dishin With Di edfg b
+Dishin With Di dishin hi, i have questio. i living in los angeles and i wanna know where i can buy that kind of meat?? thanks!
Diane , 40 dollars for a cast iron skillet is cheap I'm paying 149.99 Canadian for my le creuset ones lol
+Kamilo Bianco at your butcher the cut of meat is "tenderloin"
creatonx thanks friend
Tried this today (Fathers Day 2014) and it was my first time ever making (or eating) this......and it came out amazing! I also made baked beans, green beans and seasoned gold potatoes and onion to go with it....AND your recipe for mushroom gravy! My husband said it was the best meal in 9 years of marriage...and one if, if not THE best meals hes ever had! Thank you soooo much for this video!
That's great news! Thank YOU for sharing the story and for watching! Di ;)
Get the Recipes featured in this Delicious Steak Dinner Video >> www.dishinwithdi.com/filet-mignon/ Follow me on Facebook >> facebook.com/DishinWithDi Thanks for watching! Di ;)
I just tried the oven first then sear sear and it's even better. With sear - sear - oven you get a well done portion next to the sear. Oven first makes your entire steak the same with a sear at the edge. On a rack in a low oven (275°) until medium rare, then pan sear both sides. Entire interior is the same doneness.
I've cooked those filets in every conseivable way but I think the method you show here is the best way. Thanks.
Ron Richo TY! Thanks for watching! Di ;)
Dear Di,
My wife and myself had Filet steak today as per your recipe. It was Best British steak (£38 per kilo). It was so delicious we will certainly have it again prepared a la Di. Why the other chefs mess about with such a luxurious piece of meat is beyond me.
I'm glad to hear that everything turned out soo well! Thanks for watching and for sharing your experience! Di ;)
I like the pan/oven method with butter and herb. ☺
I love this method of cooking a filet even more than a grill. The crust is just perfect comparable to mortons and ruthcris. However, I oil the pan so it gets hot, key here is the meat to be pat dry n deal with the smoke. I also I feel like that was medium judging from the cut. I did 2 min per side, no edges and 2.5 min at 400....perfect medium rare. Thank you.
Just saying but I'm a 13 year old boy and I really have a passion for cooking and watching your videos are really helpful for me to learn great recipes
"just a little bit of gravy on it"....as she covers the piece in gravy lol
THANKS Miss Di....as a single guy, you have helped me out many times in making dinner for someone. You make me look impressive.
Thanks again
Thanks soo much! Glad I could help! ;)
I've been cooking filet for some time now but they never turned out the same way. I found your recipe about 2 years ago, and since then, they have always turned out perfect. Now my wife really loves me. Luv all your recipes.
Lol I'm sure she loved you before! Lol Very glad that you've had success with this method. Thank you for the comment and for watching Dishin With Di! Diane
The trick you use to test the doneness using your thumb/pinkie/middle finger is so great! Thank you!!!
Made it today. Instead of oven I let it rest after cooking in the pan a little longer, while I start preparing the mushroom sauce. Then placed into the creamy sauce to finish of to medium rare. A tad more rare then yours (62 C). It worked. Very delicious. My favorite. :)
Awesome video, Di! I like the way you add tidbits of information like brushing the oil onto the steak instead of directly into the pan to minimize smoke. It's the best video I've seen on filet mignon yet.
+Ukyo Tachibana Thank you for the kind words and for watching Dishin With Di! Diane ;)
This is the most well explain, easy and delish recipe from all the web. Not even FoodNetwork has it better. My son has a refine taste and for him this is five stars restaurant quality. Thank you
I've watched so many cooking videos up in here in youtube about cooking, never, no one show me that little trick with the fingers...wow! I'm impress.
Jamie Oliver and Gordon Ramsay...
I bought filets for my husband and son for Valentine's Day. I made them using your recipe/instructions (also made the roasted asparagus). I got the thumbs up from my son and my husband moaned while he was eating it (he absolutely loved it!). I'm going to subscribe and see what else I can learn from you!!!!!!
Christine Harmon Glad you liked it! Thanks for subscribing! Visit my website to get all of my recipes with measurements www.DishinWithDi.com Follow me on Facebook too! facebook.com/DishinWithDi Thanks for watching! Di ;)
Di, This filet was the best I've ever made. My only change was to substitute my favorite seasoning for the salt. In fact, I liked it so much, I watched the video again, and this time I was looking for a wedding ring, which I noticed you didn't have on. This meal is awesome!
I've been grilling my fillets for years, sometimes using infrared at times and flame broil but recently a friend showed me a very similar pan cooking method like yours. I've had it and it truly is amazing. Great video. By the way, you're gorgeous, Di.
This IS gorgeous, if I may though...to reach proper doneness in an 1 to 1 1/2" thick steak with as little marbling as filet mignon, you need the oven temp at more like 450 to 500 degrees Fahrenheit. It allows for faster cooking with less drying or "steam effect". Also...I would, for the beginners, like to have heard you expound more on the importance of letting a steak rest before slicing or serving. Along with overcooking and ketchup, it's one of the worst things you can do to a good cut of meat. ;) I appreciated your video. First I've seen. Well done.
Mine turned out WAY better than expected!! Thank you!!
Glad to hear it! Thanks for watching!
The surface temperature of a pan preheated over medium high to high heat cools, even when room temperature meat (about 75 degrees F) hits the surface. Heavier skillets, like cast iron, retain heat better, so heat loss is minimal and recovery time quick. Cold meat will seize when it hits the hot pan, which could make the meat tough. Cooking cold meat, especially at high temperatures, can lead to an overcooked, burnt exterior and under cooked interior. That's what I learned anyway. ;)
Nice. I do filets much the same, but instead of veg oil, I use melted beef lard infused with a few spices such as oregano, fresh mined garlic, basil, paprika and just a touch of cumin with a pinch of coarse-ground black pepper and kosher salt. A nice hot cast iron pan works fine, but often I cook filets on the char broiler offering that nice bit of crispy char on the edges, yet keeping the interior moist and somewhat rare as Di does. Her recipe is absolutely fantastic. Thanks Di!
Thanks so much for making me a star tonight. I'm know as the steak killer, but not tonight. I followed your directions and hit a home run. Best Filet I have ever had and got compliments from all who attended.
I am soo happy you were able to prove to everyone that you are no longer "the steak killer". LOL I'm glad the video recipe helped you. Thank you for sharing your story and for watching Dishin With Di! Diane
I learned something new watching this. I'm cooking filet mignon tonight for dinner. Thanks Diane !
Good job and video too but looks like to me more that medium ..Thx for your presentation ..Have a nice weekend! Best regards from Canada 🍁👍💕🍷🌹✌🍁
You are great Madam :-). Even the cook's in the restaurants here in NORWAY can't do it this way; The perfect method. You do it, i do it as well :-)
Very helpful. Thank you for posting this. Can't wait to view more of your videos!
Hi Di! I just wanted to say THANK YOU. My filet steaks were PERFECTION. Thanks so much for making the video,
You're Welcome! Thanks for watching! ;)
Thanks for the video Di. My daughter and I love eating filet and we decided to try it this way. After years of cooking on an open flame on the grill, we both agreed tonight's filet was the best I have cooked. It was perfect all the way through and the most tender filet ever. Thanks again and will be watching more. I subscribed.
I'm a Gordon Ramsey fan and watch ALL of his shows and am watching Master Chef where they are making ......filet mignon. I must say, YOURS look the best. You need to go on this show. The finger test .....incredible !!!!!
love this recipe I use it all the time love it. Im a medium type of guy though.
Well the steak she cooked wasn't medium rare it was more of a medium
You need to place the steak somewhere else on the pan when you flip it. The reason why it has "the best appearance" on the first side you put it on is because it was hotter.
If you turn it and place it where it was a second ago, the spot is colder and doesn't get a good sear.
Cast iron skillets retain their heat, which is why I recommend using it for cooking the filet. I'm sure your method works well, but there are different ways to cook a steak. This is just another way. Thanks for watching and for commenting. I really do appreciate it! Diane
I made this tonight, it was one of the best steaks I have ever had... thank you!
I'm going to try your recipe for Filet Mignon and Mushroom Gravy today, for my husband's birthday. I love your videos and can't wait to discover what other recipes you've tried! And -off topic- I love your hair color!
Thanks for posting this video. I have done my steaks this way the last few times, and they have turned out great. About to go in the kitchen and cook them now for our annual Christmas Eve Dinner. Delish!!
Definitely going to try this recipe tomorrow, with one exception : I skip cooking sides and do it on bottom and top only.
cast irons are awesome. I also use the cast iron grill & the pan. grill is pretty awesome to get those grill marks.
Growing up my mom and dad didn't believe in meat being cooked medium rare. So, all our steaks were well done and dry. I never learned to like steak because of that. Seeing this video makes me realize what I've missed out on. If I could get a steak like this, I'd probably love it.
Awesome, she has shown the concept, we can change up as we desire...... Perfect video!!!!!
Tried this recipe twice. The Filet Mignon came out great both times. Excellent recipe
Thank you! I have a griling video coming soon, so keep watching! Di ;)
Great Recipe of Beef
Gorgeous! Just like the way they do it in expensive restaurants!
Wish I could post a picture of how good this came out. WOW!
Thank you! Have had this in the freezer for a while because I didn't know what to do with it.
Nice presentation. I could almost taste the steak, mushrooms and gravy. To Di for.
Used your method and cooked it perfectly the first time! Thanks!
Great job! I'm glad the video recipe was helpful. Thank you for commenting and for watching Dishin With Di! Diane
Looks great, I prefer the reverse sear method but this looked like it worked well.
Campbell's Beef Consume makes the best gravy for Filet mignon. I make a mushroom gravy with it that is to die for.
Yeah, we have an infrared and my hub controls that! He loves his grill! lol The pan method is great and also perfect when it's too chilly for grilling. Glad you liked the video and thank you. :)
Searing all sides is important with a piece of meat that thick to not only lock in the juices, but to be sure the meat is cooked, as it only goes into the oven for about 5 minutes.
Hi Di, just watched a few steak videos of yours so far and have to say, really enjoying this channel! Subscribed.
OMG! This was the easiest, and clearest Instruction on Filet Mignon! LOVE IT! I bought two the other day...because I LOVE how my favorite chef makes it when I visit his establishment...and wanted to try them myself (though I had NO IDEA on what to do!).
NOW I DO! Cannot wait for my oven to preheat (doing it right now!), and sear and cook this wonderful cut of meat!
THANK YOU for this recipe, and how SIMPLY and INSTRUCTIONAL you guided viewers in cooking and preparing a WONDERFUL MEAL! I could write forever...but I just hear the "beep" telling me my skillet is preheated! (time to cook...and then CHOW DOWN on a FILET MIGNON!)
Thanks for the comment! Hope you enjoyed your filet! Di ;)
that's medium...whatever I'm making my T-Bone steak tonight
Thank you for the tip on adding the oil to the steak only.
I made this last night and it was perfect. Thanks again.
Ron Richo Fantastic! Please hit LIKE and Share! Di ;)
thanks for the tips on not to oil whole pan and finger testing. keep up the well detailed videos.
Cooking Filets right now. Video came in very handy. Thank you!
You're welcome! Enjoy! ;)
Thanks, Di. You're a great teacher. Your recipe was easy to follow and my fillet mignon came out great. And this was my first time making it.
Excellent! Thank you for the comment. I'm glad you found the video recipe helpful. Diane
Delicious meal and very nice lady. Thanks for teaching us
Straight honest dish. You got your self another subscriber.
Taking 16 of these babies to a party today, along with some of my favorite homemade desserts! No calorie counting today!
I'm soo glad you did too! Thanks for subscribing!!! :)
i use my cast iron pan all the time with my glass cook top and have never had a problem.
Looked GREAT! YUMMY! Excellent work!
Great video!! I never knew the finger trick to check doneness! That's a wonderful tidbit to know. I will be making this tonight for me and my baby to have a nice NYE dinner.
thank you for this wonderful entree.... I prepared everything with an added lobster tail, for my wife. We both loved and enjoyed it. I'll be stalking your page for more recipes!!!😄 Thanks Again
Mike
Lobster tail is perfect with filet. She's one lucky woman! Thank you for the kind words and for watching Dishin With Di! Diane
i followed your instructions to a t and they were perfect thank you! you are wonderful!
Just made this for Valentine's Day. It was perfect! Thanks for the tips!
Great! ;)
It was! And it was so easy! You have to try it!
Hopefully a helpful tip. Good technique mostly. You should heavily salt the beef with kosher salt for about 4 hours prior to cooking (and overnight is ok too). Wrap the beef in paper towels and let it rest in the fridge. Throw the paper towel away and with it a good bit of moisture. This will give you a much better crust that should be almost black. Also I wait until the steak is done to pepper it. This may be personal preference, but it tastes better to me if the pepper isn't burnt. Use your same method with the pre-salting and you will be amazed at how much better your crust forms and how your steak tastes.
That was so tasty! Thank you Di ! Never got my Filet so perfectly medium rare
TY! :) This is one of my husband's many favorite meals! It's around for birthdays and holidays and in the warm weather, we take it outside to the grill! He's the cook when it comes to most of the grilling though!
Thanks for the guidance. Getting the meat to room temperature seems to make a big difference.
It is 400 degrees F. The complete recipe, with instructions, is on my web site. Thanks for watching!!
Very nice presentation. Thank you!
PERFECT! Thank you,
That's a great looking filet! Thanks for posting!
Great video. I like the idea of minimal oil cuz of the smoke issue.
Glad you like the video! Thank you for watching! Diane
Wish I had more right now! Thanks!
I'm cooking filet mignon for the first time his weekend, so thanks for posting. This video has been very helpful :)
Awesome video. Thanks for posting it, and for including all the details. It helped me a lot tonight :)
+asgdfasdtg You're welcome! Thanks for the comment and for watching! Diane
Thanks you so much. This answered my questions! Great instructions. Kim
That looks great! In fact I'm cooking filet for dinner. Merry Christmas!
Perfect! Enjoy! ;)
Thank you very much for making this video.
my god!! ... I just gave it a try and it worked very well!! Thank you
... and I have a crush on you..@_@
What about the garlic?
This video changed my life
Glad you liked it!
Exquisite beef filets! ALL meat, no fat...doesn't get any better than that!
It looks like you didn't even need to chew it, it was so tender! I am SOO drooling right now!! I'm inviting myself over for dinner the next time you have filet mignon! haha :)
the finger tip trick is DOPE!! LOL
I have learned a great trick from you to know how it cooled thank you
That filet was out of this world! Thank you!
Had to subscribe. I like the way you explain things and when you cut into the meat it looked nice and juicy :) Thanks Di!
Kira Rigual Thanks! Di ;)
Nice explanetion and presentacion miss Di.
That look delicious.....
Well the Food also 😛
Good one bro haha😂
Perfectly cooked, but serve it over atop mushroom gravy, or marsala puree. might elevate it all a notch or two ;) Best display of technique for the layman thus far...I've seen pros F up up, you did great!
+Katrina Lease Thank you! Diane