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Filet with Calvados–Shallot Pan Sauce - Paid Subscriber Exclusive

  • Feb 11
  • 1 min read

This is the bistro cousin to the duck: seared beef tenderloin steaks with a quick pan sauce built from shallots, Calvados, and a splash of cream. It’s the kind of dinner you might order in a small French restaurant, only here it shares a table with mashed potatoes or a little pile of crispy fries and whatever green vegetable you have around.



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