RecipeMuncher

I’m a fan of naked meat.  I don’t like barbecue sauce on my barbecue or gravy on my pot roast.  I don’t want anything to come between me and my meat.  This holds true for steaks, especially my favorite, the rib eye.  But not so much for filet mignon.  Not my steak of choice.  It’s too thick and doesn’t have the flavor of a rib eye.  So, I thought..how about a sauce..a pan sauce to be exact. And guess what?  It was perfect.  It was just wha (...)