Beef Tenderloin with Pesto and Asparagus
Courtesy of Chef Jason Wilson (Crush, Seattle, WA) Serves 4 INGREDIENTS 4 portions (6 ounces/170 g each) beef tenderloin (naturally raised if available) 1 tablespoon …
Blais at Bloomie’s
Check out this video of Chef Richard Blais cooking sous vide steak and eggs at a recent Bloomie’s demo and tasting in Chicago. He’ll be …