Beef Filets with Ancient Grain and Kale Salad Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by BigShotsMom
Reviewed: Aug. 11, 2013
My meat was perfectly cooked to our liking at 140F. I let it rest about five minutes. I did exactly what the recipe called for, mixing fresh ground black pepper and garlic together and pressing it into the meat. This really let the flavor of the meat shine with just a small bit of salt added at the table. I served mine on a bed of sautéed baby book choy and Byrdhouse Barley Pilaf. This was a really satisfying, enjoyable meal.
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Photo by BigShotsMom

Cooking Level: Expert

Home Town: Long Island, New York, USA
Living In: Long Beach, New York, USA
Photo by LagunaLala
Reviewed: Aug. 6, 2013
Just okay. In my opinion, filet mignon should always be grilled, but if that is not an option then you can broil. I used Campbell's regular beef broth because that is what I had and it was to weird tasting for me. Maybe the reduced sodium (as listed) makes a huge difference but I think you could use a chicken broth to cook the farro grains, but at least get a high quality broth. Unless you really like kale, use anther lettuce. Also, I think the beef needs more seasoning than what this recipe calls for.
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Reviewer:

Photo by LagunaLala

Cooking Level: Expert

Home Town: Long Beach, California, USA
Living In: Laguna Hills, California, USA


 
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