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March 2011 Exercise Daniel A. Concepcion, Assistant Executive Chef, Green Valley Ranch Resort, Henderson, NV

 

Tenderloin of Beef Volauvent:

Filet mignon sautéed with garlic and shallots, fines herbs, port rehydrated porcini and morel mushrooms, in a demi-glace with a gorgonzola fondue, topped with fried leeks micro chives and shallots in puff pasty

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