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Nov 25, 2011 on FoodNetwork.com
“This is pretty spot on. I made some changes. Let the meat sit in mixture of melted butter, with black truffles, garlic, and thyme. Pan seared the veal ala Alton Brown.
The Mushroom-Tomato Bordelaise I used different types of mushrooms and shaved black truffles. This was an excellent dish and I would highly recommend the bordelaise for...”