Recipe courtesy of Biltmore Hotel
Show: The Best Of
Episode: Buffets
Save Recipe Print
Total:
25 min
Prep:
25 min
Yield:
4 servings

Ingredients

Directions

Saute shallots, garlic, and chanterelle mushrooms in a little butter. Add Pinot Noir, and reduce to a syrupy consistency. Then add the demi-glace, simmer until the sauce has reached the proper consistency, add truffle and correct the seasoning with salt and pepper.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Chocolate Truffles

Recipe courtesy of Food Network Kitchen

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Teriyaki Sauce

Recipe courtesy of Majerle's Sports Grill

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Lobster Ravioli with Crabmeat Cream Sauce

Recipe courtesy of Lilly's Gastronomia Italiana

Neely's BBQ Sauce

Recipe courtesy of The Neelys

Pinot Noir, Chanterelle, and Fresh Truffle Sauce

Recipe courtesy of Biltmore Hotel

Pork Loin with Pinot Noir Sauce

Recipe courtesy of Claire Robinson

Scallop Phyllo Pizza With Pinot Noir Sauce

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.