From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: Venison tenderloin 1 tsp Fine Sea Salt ½ tsp Cracked Black Pepper 6 tbsp Olive Oil ½ cup Pistachio Toasted & Grounded ½ cup Bread Crumbs Unseasoned 1/3 cup Dijon Mustard 1 oz Unsalted Butter ¼ cup[...]
Posts Tagged ‘Red Wine’
Wild Mushroom Stuffed Beef Tenderloin
Wild Mushroom Stuffed Beef Tenderloin, Red Wine Shallot Confit Baby Tomato and Mozzarella Tower, Glazed Baby Carrots, Bordelaise Sauce From the demo: Spring Fine Dining Courtesy of Chef Vincent Cachot Serves 4 Main Ingredients: 4 each – 6 oz. Stuffed Beef Tenderloin Filet (see recipe below) 12[...]
Andrew the Alchemist’s Mulled Wine
From the demo: Mixology- March 7, 2009 Courtesy of Andrew the Alchemist MULLED WINE 6 servings In a saucepan, muddle one whole Lemon or Orange Peel paring with 1/2 cup granulated or superfine sugar. Remove lemon peel paring & add 3 cups/750 ml Red wine. Place over low heat, stir until sugar diss[...]