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"I made this--for maybe the third time--as part of a weather-delayed "Christmas" dinner. Instead of individual filets I used one large (2.5 lb) filet. This time I added a couple of teaspoons of coarse ground Dijon mustard to the mix. I garnished it with some thinly sliced lemons and some springs of fresh dill. Once again, even people who claim the..."
"After seeing Anne prepare this on her program, I sought out and bought a handheld mandoline just to make this. I have now attempted it four or five times. My nickname for it is "Fussy Spuds." It IS a "fussy" way to make potatoes, but worth it. Just last night (Christmas Eve) I made it as the primary side for the traditional "Feast of The Seven ..."