Ingredients
8 and 1/4 cups beef broth (low-salt if using canned)
1 bottle Merlot (or other red wine with mellow tannins)
1/2 cup canola oil
4 ounces sliced double-smoked bacon, cut in half lengthwise and julienned
5 shallots, finely diced
8 to 10 portobello-mushroom caps, peeled and cut into 1/4-inch dice
1 teaspoon finely chopped thyme
3 tablespoons cornstarch or arrowroot
1 tablespoon unsalted butter
Salt and freshly ground black pepper
4 to 4 and 1/2 pounds beef tenderloin, trimmed (with the thin tail end folded to equalize the thickness) and tied at 1 and 1/2-inch intervals
1 bottle Merlot (or other red wine with mellow tannins)
1/2 cup canola oil
4 ounces sliced double-smoked bacon, cut in half lengthwise and julienned
5 shallots, finely diced
8 to 10 portobello-mushroom caps, peeled and cut into 1/4-inch dice
1 teaspoon finely chopped thyme
3 tablespoons cornstarch or arrowroot
1 tablespoon unsalted butter
Salt and freshly ground black pepper
4 to 4 and 1/2 pounds beef tenderloin, trimmed (with the thin tail end folded to equalize the thickness) and tied at 1 and 1/2-inch intervals
Description
There'll Always Be A Palpable Hunger For The French Classics, And Despite Its Jaw-dropping Presentation, Most Of The Work Can Be Done In Advance.
New York Magazine
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