Roasted Beef Tenderloin with Cipollini Onion Jus and Asparagus. We took the onions, seared them, deglazed with honey, veal/chicken stock and thyme until they were soft and "glazed".
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Ideas in the Kitchen and our Garden on Lill Street
No comments:
Post a Comment