Filet mignon tierra y mar, ancho cacao sauce, crab stuffed squash blossom from Flying Pans: Two Chefs, One World by Ron Oliver and Bernard Guillas

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Use whole chives 6 inches long. Filet mignon should be center cut and choice grade.

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