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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.