Assistant Executive Chef, Bauscher, chef, Chives, Daniel A. Concepcion, Deep Plate, demi-glacé, Facebook, Filet Mignon, fines herbs, fondue, fried leeks, garlic, gorgonzola, Green Valley Ranch Resort, Henderson, Inspiration, Micro, morel mushrooms, NV, porcini, Port, puff pasty, rehydrated, Sautéed, Shallots, Tafelstern, Tenderloin of Beef Volauvent
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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