Nancy uses stalks of rosemary as edible toothpicks for the cubed beef tenderloin. She whips up a simple mustard horseradish sauce to serve alongside the luxurious appetizer.
For a double dose of citrus flavor, Guy Fieri marinates bone-in chicken breasts in grapefruit, orange and lemon slices and juice and then finishes the chicken off in the oven with citrus zest compound butter.
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