If you can get impeccable beef tenderloin, why not showcase it by serving it as the Parisian bistro classic, steak tartare? An assertive sauce of mashed anchovies (which are optional), capers, Dijon mustard, egg yolks, red onion, and parsley complements the rich mineral flavor of the meat. Read more.
Red Velvet Cake
Red velvet cake is festive, fine-crumbed, moist, and delicious with cream cheese frosting. Read more.