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My experiments with beef tenderloin, continued: this time, in a crust of dried m…

My experiments with beef tenderloin, continued: this time, in a crust of dried mushrooms and cocoa.
Honestly my favourite so far. The beef is kept juicy by the crust, and the blend of flavours is subtle and heavenly – bitter, umami…

Served with roasted cauliflower. And Pinot noir, Casablanca Valley, Chile.

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