Recipe courtesy of Biltmore Hotel
Show: The Best Of
Episode: Brunch
Save Recipe Print
30 min
30 min
4 servings



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

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.


Pinot Noir, Chanterelle, and Fresh Truffle Sauce

Recipe courtesy of Biltmore Hotel

Pork Loin with Pinot Noir Sauce

Recipe courtesy of Claire Robinson

Filet Mignon with Mushrooms and Sauce Pinot Noir

Recipe courtesy of Tyler Florence

Scallop Phyllo Pizza With Pinot Noir Sauce

Wild BC Salmon Packets with Pinot Noir/Red Pepper Sauce

Recipe courtesy of Grasslands Entertainment

Browse Reviews By Keyword

          Latest Stories