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| Filet Mignon Grillades and Grits Recipe courtesy Chef Tory McPhail, Commander's Palace, New Orleans, LA Show: Sara's Secrets Episode: Slimmed Down Classics Overall User Rating:  |
It Will Knock Your Socks Off
11/24/2004 at 08:05am
User: JD from Raleigh, NC User Rating:
I ordered the stone ground grits from Anson Mills as suggested, and they were the best I have had. The grits are coarse, freshly ground, and have a taste of creamed corn. A filet mignon was used for the Grillades. The dish is excellent, and I definitely will make this one again. This recipe is a keeper.
Slap Yo' Mama Good!
11/09/2006 at 09:28am
User: Rachel from Hattiesburg, MS User Rating:
This is slap yo' Mama good! I tweaked it to reflect my tastes more directly. The recipe was super easy & had rave reviews from my kitchen taste-testers.
07/08/2004 at 10:01am
User: Anonymous User Rating:
Great Grillades
01/23/2006 at 06:48pm
User: Judy from New Era, MI User Rating:
I cooked Filet Mignon Grillades and Grits tonight. I used beef tenderloin. It was spectacular. Thank you, Sara Moulton.