For example, when you mark a steak you do it for eye appeal and flavor. You do not want to cover it up with a sauce. Wutsch's chose an array of colors, textures and flavors. Sun yellow peppers, fresh green basil and the midnight purple balsamic syrup provide eye catching colors that blend with the pale yellow crisp and the florid beef. The textures he employs range from the satin grain of the CAB tenderloin to the creamy a oli and the crunchy crisp.
Roasted garlic brings an additional nuance to the dish.
The flavors were picked to blend with the beef and fine-tuned for perfection. The bite of the balsamic vinegar is toned with brown sugar. The a oli not only utilizes the characteristic garlic but the smooth, sweet flavor of yellow pepper. The tenderloin is allowed to absorb a variety of complimenting flavors as its rest in the refrigerator for 24 hours. Selecting the proper preparation method is essential, reminded Wutsch.