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Get Filet Mignon Au Poivre with Sun-Dried Tomato Demi-Glace and Sauteed Brussels Sprouts Recipe from Food Network
cooking.nytimes.com
This is modeled after North African merguez, which is sometimes served as part of an elaborate couscous meal, but good on a bun, too For its deep rust-red color, merguez relies on lots of dried sweet red pepper (paprika) and a goodly amount of hot red pepper (cayenne) Garlic, cumin and coriander are strong supporting players.