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| RECIPES - MONDAVI RECIPES 2001 | ||||||
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Cabarnet Sauvignon Sabayon for Grilled Beef Tenderloin Serves: 6 | ||||||
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6 x 100 grams 30 ml. 60 ml. 10 ml. 250 ml. pinch salt 2 only |
Beef Tenderloin Minced Onion Balsamic Vinegar Cracked Black Pepper Mondavi Cabernet Sauvignon Egg Yolks |
6 x 4 oz. 2 Tbls. ¼ cup 2 tsp. 2 only |
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Combine the onion, vinegar, pepper and Cabernet Sauvignon in a sauce -pan. Place on medium heat and cook to reduce by ½. Strain the syrup and set aside to cool. Combine cooled syrup and egg yolks in a stainless steel bowl. Whisk the mixture vigorously over a pot of gently simmering water. Continue whisking until thick and creamy. Serve with Grilled Beef Tenderloin |
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