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This was crazy good. DH gave it a 10. He thought it was perfect. He's more of a beef guy than I am but damn, this was very, very good! The cabernet was a good choice of wine. The bigger, the better for this recipe.
We didn't change much other than not cleaning out the pan inbetween the searing and veggie cooking. We did deglaze the pan inbetween and that's why you'll see a bit of burgandy tint in the veggies. On and I used a shallot in addition to the onion.
We put it over creamy polenta with goat cheese. The recipe calls for four ounces of goat cheese. I would change it to three.
My pictures kinda stink. I was in a huge rush and we were in the middle of a major house clean getting ready for my brothers to come visit. *sigh*
Here we go...
Ingredients-
All chopped up-
Vegetarians look away!
All salted, peppered and dredged-
Searing-
Veggies-
All ready to go!
Polenta, goat cheese and butter-
Finished!
Thank you CTgirl! That was wonderful and like AZKate said, I think I will use this recipe when I need to pull out the big guns.
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -