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.

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Joe's "Say Cheese" Cheesecake with Fresh Strawberry Sauce

Recipe courtesy of Trisha Yearwood

Chocolate Truffles

Recipe courtesy of Alton Brown

Fresh Pasta with 20 Minute Sausage and Beef Bolognese Sauce

Recipe courtesy of Fabio Viviani

Grilled Shrimp Scampi Style with Soy Sauce, Fresh Ginger and Garlic

Recipe courtesy of Bobby Flay

Fresh Vegetable Spring Rolls with Two Dipping Sauces

Recipe courtesy of Bobby Flay

Hollandaise Sauce

Recipe courtesy of Tyler Florence

Alfredo Sauce

Recipe courtesy of Ree Drummond

Fresh Corn Salad

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories