January 20th, 2022 | 6 PM EST
Pan Roasted Filet Mignon with Sauce Béarnaise with Baked Squash
The name comes by way of the menus of a bygone age when big cuts of (typically) steaks were 'King Cut' or 'Queen Cut'. I name it more for the way the steak we will cook sort of perches on a 'throne' of the unique and wonderful tuber known as "Spaghetti Squash". Also, I have been wanting to do a Classic Sauce Béarnaise with you since I started these classes and that is in here as is the very tender and, yes, 'regal' steak that is a Filet Mignon.