Even cooked medium-well, the tenderloin was moist, tender and tasty. I would love to know the recipe for this dish and how the chef manages to keep the meat tender even though it was cooked medium-well. Scott Howell shares his secrets for grilling and roasting meats and throws in his recipe for Sweet Potato Gratin for good measure. Specialty of the House will try to get the recipes for restaurant dishes and test them. We can't answer every request.
Past recipes are online .
Preheat oven to 275 degrees. Trim any veins and connective tissue from livers and discard. In a food processor, combine livers, egg yolks, salt, allspice, pepper, nutmeg, brandy and Calvados, and blend together. Drop pieces of butter, one by one, through feed tube. Process until mixture is smooth.