Beef Tenderloin “Plunged” In Merlot With Shallots And Tail Of Veal by Luigi Lafranco | Fine Dining L
Beef tenderloin recipe with veal tail, cooked in Merlot wine: a mouth watering main course for the most gourmet dinner by chef Luigi Lafranco
Ingredients
- Veal tail
- Onion
- Carrots
- Leeks
- Celery
- Red wine
- Gravy
- Beef tenderloin
- Beef stock
- Bay
- Shallots
- Salt
- Pepper
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