On Sunday, Gropius prepared a delicious meal of filet mignon with bordelaise sauce from the latest issue of Saveur magazine. We have plenty of rotkohl (red cabbage) in the freezer from our garden, so we defrosted some of that and made parnsip-mashed potatoes to have on the side. Very tasty!
look at that glossy sauce!
I know, the meat should be less done, but I don't like my meat on the rare side, so Gropius let my serving sit in the oven while he finished the meal, so it should be done the way I like it.
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