We visit Wayne on the Hill in Honesdale, where the chef Drew prepared a Mushroom Marsala Filet of Sirloin. The beefy twist on this dish takes it to a new level of flavor. Recipe Below. Sear Filet in a ...
In a shallow bowl or plate add the flour. Quickly dredge the filet medallions in the flour, shaking to remove any excess flour. Heat the oil in a large skillet over medium-high heat until very hot but ...
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