From: Chef Eduardo Martinez, Market Restaurant, St. Helena, CA. Yield: 3 servings. 10 oz. Painted Hills Beef Filet, ½ inch cubes 4 Tbsp. corn oil 1 cup zinfandel ½ cup port 2 bay leaves 5 oz. pineapple juice to taste, salt and black pepper 2 cloves garlic 4 sprigs thyme 1 diced potato 5 diced turnips 1 diced carrot Season filet with salt and pepper. Heat oil to medium in pan, and sear filet. Add zinfandel and port and reduce by ¾. Add ...
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