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Reviewed Pan-Seared Filet Mignon with a Sweetbread-Wild Mushroom Ragout

May 29, 2012 in Food Network Community Toolbox on

This recipe was wonderful! My first time cooking/eating sweetbreads and they were delicious. I followed the recipe exactly, except I substituted diced portobello mushrooms for the wilds, beef stock for veal stock, and instead of serving over filets, I served the ragout with panko breaded eggplant. A very decadent dish!"

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