Recipe courtesy of Biltmore Hotel
Show: The Best Of
Episode: Brunch
Save Recipe Print
Total:
30 min
Prep:
30 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 and correct the seasoning with salt and pepper. Garnish with shaved truffle.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Marsala Sauce

Recipe courtesy of Drury Lane Theatre and Conference Center

Foolproof Ribs with Barbecue Sauce

Recipe courtesy of Ina Garten

Chicken with Mustard Mascarpone Marsala Sauce

Recipe courtesy of Giada De Laurentiis

Steak Gaucho-Style with Argentinian Chimichurri Sauce

Recipe courtesy of Bob Blumer

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

Filet Mignon with Mushrooms and Sauce Pinot Noir

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories