The use of wild boar tenderloin in the Washoe Public House's schnitzel impresses Guy Fieri, but the rye spaetzle made with a local brown ale and the sharp pickled mushrooms take it over the top.
Whether it's Sunday night or date night, this dish is sure to impress. Chef Richard Blais shows how to cook restaurant-quality steaks at home. Plus, mushrooms deglazed with sherry and savory blue cheese butter take the steaks to the next level.