I posted my steak au poivre in a chinese forum (well, the reason I post there is to advertise my chinese blog that teaches chinese people how to cook western food), a guy who seems to know a lot of western cooking says it's way to waste the filet mignon. Of course since he's pretty arrogant he wouldn't tell me why it's the case, so I would like to ask yall here is it really a bad way to cook filet mignon?
here's the photo
pretty soon I'll buy a photography lighting set lol
here's the photo
pretty soon I'll buy a photography lighting set lol