6 ounces cut beef tenderloin
4 each roma tomatoes
2 each olive oil poached artichokes
1 each baked potatoes
1 cup of balsamic vinegar
Grill beef tenderloin "Tagliata" olive poached baby artichokes,barbecue tomatoes on sliced baked potatoes, balsamic glaze
Cut in half log wise the Roma tomatoes, place them in half sheet pan season it with sea salt and baked at 300 F. in a convection oven for 20 minutes, put the balsamic vinegar in a sauce pan and boil it to reduce to a syrupy consistency, chill it at room temperature.
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