101051 filet pan sweet mustard Recipes

dry mustard (or less ), sugar, salt, cider vinegar, egg, slightly beaten, mayonnaise

water, sugar, vinegar (apple cider or white), yellow mustard (prepared, not the powder ), flour, eggs, beaten

cider vinegar, prepared mustard, sugar, chili powder, white pepper, black pepper, ground red pepper, hot sauce, butter or margarine, soy sauce

salmon fillets (6 oz each), lemon juice, yellow mustard, brown sugar

filet mignon, 1 1/2 inch thick (dry with paper towel), olive oil, salt and pepper, shallot, minced, madeira wine or 1 cup sherry wine, anchovy paste, minced fresh parsley, minced fresh thyme, dijon mustard, fresh lemon juice, unsalted butter, softened, salt and pepper

filet mignon, oil, fresh white mushrooms, sliced, onion, sliced, oil or 3 -4 tbsp butter, sweet vermouth or 1/2 cup sherry wine, garlic, crushed, salt & pepper, worcestershire sauce, pan dripping (optional)

filet mignon steaks, trimmed, salt, black pepper, port wine (or other sweet red wine), shallots, chopped, fat free low-sodium beef broth, dijon mustard

filet mignon steaks, trimmed, salt, black pepper, port or other sweet red wine, chopped shallots, fat-free , less-sodium beef broth, dijon mustard

prepared mustard, dark brown sugar, ground allspice, crushed red pepper flakes, boneless skinless chicken thighs

mustard, mayonnaise (do not use light mayo), vinegar, sugar, salt, cabbage, finely chopped, red bell pepper, diced, celery seeds

butter, cayenne, chili powder, cider vinegar, hot sauce, pepper, prepared mustard, sugar

mayonnaise, brown sugar, prepared mustard, seasoned salt, red wine vinegar, bone-in pork loin chops (1 inch thick and 8 oz each)

spicy brown mustard, peanut butter, hoisin sauce, brown sugar

salt, sugar, cracked white peppercorns, fresh salmon filets (preferably center piece, skin on), fresh dill, mustard sauce, mustard sauce, sweet mustard, french mustard, sugar, white wine vinegar, salt, pepper, salad oil, chopped dill

filet mignon, each about 1 1/4 inches thick, tawny port, red wine vinegar, dijon mustard (i use grey poupon country dijon), olive oil

filets mignons, each about 1 1/4 inches thick, tawny port, red-wine vinegar, dijon mustard, olive oil