I have a recipe for this in the Bourdain Les Halles cookbook. Looks great. Anyone ever make it? Tips?
How about wine pairings?
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Something from Languedoc? or, Cahors?
Obviously, red.
Obviously, red.
To me, boiling tenderloin of beef with a bunch of root vegetables doesn't sound all that appealing. There are numerous recipes in that great cookbook that are more appealing, IMHO.
It is a great cookbook, isn't it?
Not to completely hijack your thread, but i've got this cookbook coming in the next couple of days. Any must try recipes that you could suggest? I'm sure i'll notice a couple but would love to hear others experiance with them.
All of them!
the basque whole fish I do a lot and the basque chicken is good. I'm really fond of the porc a la charcuterie. We do 7 hour lamb for any big family get together here.
the basque whole fish I do a lot and the basque chicken is good. I'm really fond of the porc a la charcuterie. We do 7 hour lamb for any big family get together here.
Awesome, thanks. I'm basically addicted to any form of lamb dish so that may be the first to go.
Made the boeuf ce soir. It was very, very good. I had started having second thoughts about it based on the note from Doug above as I do have some other good recipes for beef tenderloin. But I stuck to Plan A and was rewarded. 20 mins (Bourdain's recommendation) is rare, not medium rare. The rarer the better for me, but DW likes stuff a little more cooked. She loved this though and it all worked nicely together.