| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Shelf life, Shelf1 |
1 |
servings |
INGREDIENTS
| 4 |
|
4 oz beef tenderloin medallions |
| 1/4 |
c |
Red wine vinegar |
| 2 |
c |
Olive oil |
| 1/4 |
|
Red onion; sliced |
| 1 |
ts |
Fresh garlic |
| 1 |
ts |
Black pepper |
| 1 |
ts |
Kosher salt |
INSTRUCTIONS
MARINADE
Stir marinade, add beef. Let sit for 2 hours. Cook medallions to
desired temperature (rare, medium or well).
Juilenne vegetables - zucchini, squash, carrots, red onion, red
pepper and green pepper.
Wild rice timbales - 1 1/2 cups of cooked wild rice
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