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Roasted Garlic Stuffed Beef Tenderloin with Western Plain Hash and Syrah Demi-Glace. Monday, April 14, 2008. Growing up in Texas it is a given that one will eventually learn how to grill. Thus my modus operandi when it came to steak had always been the grill. That was until chef Tim Love (Lonesome Dove in Fort Worth) rocked my world forever with his tenderloin recipe and its call for steaks in the saute pan and oven. Seriously? 4 8 oz. beef tenderloin fillets (filet mignon). 10 garlic cloves, roasted.

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Roasted Garlic Stuffed Beef Tenderloin with Western Plain Hash and Syrah Demi-Glace. Monday, April 14, 2008. Growing up in Texas it is a given that one will eventually learn how to grill. Thus my modus operandi when it came to steak had always been the grill. That was until chef Tim Love (Lonesome Dove in Fort Worth) rocked my world forever with his tenderloin recipe and its call for steaks in the saute pan and oven. Seriously? 4 8 oz. beef tenderloin fillets (filet mignon). 10 garlic cloves, roasted.

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2 time 30 minutes

3 servings 4

4 ingredients

5 2 russet potatoes

6 demi glace preparations

7 hash preparations

8 steak preparations

9 0 comments

10 labels meat

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portfolio | mstoltz.blogspot.com Reviews

https://mstoltz.blogspot.com

Roasted Garlic Stuffed Beef Tenderloin with Western Plain Hash and Syrah Demi-Glace. Monday, April 14, 2008. Growing up in Texas it is a given that one will eventually learn how to grill. Thus my modus operandi when it came to steak had always been the grill. That was until chef Tim Love (Lonesome Dove in Fort Worth) rocked my world forever with his tenderloin recipe and its call for steaks in the saute pan and oven. Seriously? 4 8 oz. beef tenderloin fillets (filet mignon). 10 garlic cloves, roasted.

INTERNAL PAGES

mstoltz.blogspot.com

1

portfolio: March 2008

http://mstoltz.blogspot.com/2008_03_01_archive.html

2005 Pascal Jolivet Sancerre. Tuesday, March 4, 2008. This was one of the most interesting white wines I've had in quite a while. While I prefer Sauvignon Blanc over Chardonnay, I have, for the most part, mostly had Sauvignon Blanc wines from either California, New Zealand or South Africa. These are crisp wines with normally a floral nose and grassy, mineral notes. Isabell and I had this wine with coho salmon and mango salsa. The wine definitely held up to the freshness and kick of spice in the dish.

2

portfolio: October 2007

http://mstoltz.blogspot.com/2007_10_01_archive.html

A Trip to California Wine Country. Friday, October 12, 2007. It's been a while since I've posted on the latest food and wine experiences for me and Isabell. For good reason: we got married on September 15th! We honeymooned in Napa-Sonoma and that of course brought about plenty of amazing food and wine experiences, not to mention a fantastic hotel we stayed in. Instead of trying to cram something about each winery into one post, I figured that I will provide commentary. Over the next several months. A two...

3

portfolio: Marchese Antinori Chianti Classico

http://mstoltz.blogspot.com/2008/01/2001-marchese-antinori-chianti-classico.html

Marchese Antinori Chianti Classico. Sunday, January 13, 2008. A dinner at a very unassuming ristorante called Abruzzi, near the Vittorio Emanuele monument in Rome, came the discovery of another fantastic Chianti Classico: the 2001 Marchese Antinori. Was I biased because of the Antinori name again? Absolutely, but Isabell nor I had ever had this particular chianti - the reserve for Antinori. So what justifies so many American restaurants marking up mediocre wine by 50%? Posted by Mark at 10:56 AM.

4

portfolio: Grilled Salmon Fillets with Sweet Corn, Tomato and Avacado Relish

http://mstoltz.blogspot.com/2008/04/grilled-salmon-fillets-with-sweet-corn.html

Grilled Salmon Fillets with Sweet Corn, Tomato and Avacado Relish. Saturday, April 12, 2008. 2 cups corn kernels. 2 large Creole or other vine-ripened tomatoes, cored and cut into 3/4 inch dice. 2 Hass Avocados, peeled, seeded and diced. 6 tablespoons finely chopped red onion. 2 tablespoons chopped fresh parsley. 2 tablespoons extra virgin olive oil. 1 tablespoon fresh lemon juice. 1/2 teaspoon freshly ground white pepper. 4 six-ounce salmon fillets, with the skin. 1 tablespoon olive oil. Grilled Salmon ...

5

portfolio: Sweet Corn and Queso Mashed Potatoes

http://mstoltz.blogspot.com/2008/04/sweet-corn-and-queso-mashed-potatoes.html

Sweet Corn and Queso Mashed Potatoes. Saturday, April 12, 2008. 6 russet potatoes, peeled. 5 tablespoons butter (divided use). 2 garlic cloves, minced. 1 shallot, minced. 2 ears yellow corn (kernels sliced from the cob). 3 ounces queso fesco. 1 pint half-and-half (or less, to taste). 1 Place potatoes in large pot and cover with water. Bring water to boil. Reduce to simmer, cook potatoes for about 25 to 30 minutes, or until tender when pierced with a fork. Drain. 8 Keep warm until served.

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Roasted Garlic Stuffed Beef Tenderloin with Western Plain Hash and Syrah Demi-Glace. Monday, April 14, 2008. Growing up in Texas it is a given that one will eventually learn how to grill. Thus my modus operandi when it came to steak had always been the grill. That was until chef Tim Love (Lonesome Dove in Fort Worth) rocked my world forever with his tenderloin recipe and its call for steaks in the saute pan and oven. Seriously? 4 8 oz. beef tenderloin fillets (filet mignon). 10 garlic cloves, roasted.

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