Wonderful Buffalo Tenderloin with potato gratin and green beans. For the sauce, I did a quick pan sauce: deglased with some stock, then added Shitaki mushrooms and butter.
To me, green beans always look disheveled on the plate. So, I decided to tie them up. I poached a leak and sliced it into ribbons. Gathered up a few green beans and trussed them into nice organized bundles. They are even stackable! Sauce them with a vinaigrette and you are ready to go.
This is always a hit. Thinly sliced potatoes, baked down with parmesan and cream.
Comments are closed.