"I came from a family that considered gravy a beverage."
~ Erma Bombeck (1993)
Mind Caviar, Vol. 2 Fall-Winter Issue, 2001
Caviar loves nothing better than "Food, Sex, Literature and Art". If you
are a gourmand and appreciate Russian caviar, fine wines, pate, truffles
and decadent desserts, may we suggest you visit our sponsors? Click the
on graphic for the feast of a lifetime...
Accompanied by new potatoes, hericort verts and flavored with Roma tomatoes and garlic.
- 8 oz beef tenderloins
1. Tenderize the tenderloins by whipping them (oops! I mean by pounding them with your fist, if you are feeling agressive, or with a meat mallet if you are in a kinder mood.) Pound until the thickness is less than 1/2 inch. Sprinkle with the freshly ground sea salt and pepper.Here's a Delicious Tip:
Recommendation : Robert Mondavi Merlot (1999)
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