a little late on this one. I created this one myself and I was very pleased with the way it came together.
An 8 oz. filet Mignon, topped with a portobello mushroom compound butter, and surrounded by a tomato basil chutney. Accompanied by a mini salad composed of arugula, figs, candied walnuts, Roquefort, and a honey lemon vinaigrette.
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stoner839:
@brickman Thanks again, for the culinary love. I appreciate it. I take pride in what I do.
brickman:
Your food looks very tasty. Great to see someone taking great pride in what they do. My wife and I like to think we are foodies and when we travel we always research places to eat before we go.