"New from the Kitchen"
Recipe of the Month - December 2008
Entrees: Filet of beef with Pomegranate Glaze
Pomegranates are in all the stores now and make a wonderful addition to your holiday entertaining. They are great as a base for candles on the dining table or a bowl full as a centerpiece. The seeds make a terrific garnish and add a sweet crunch on fruit or desserts. You can even make a Pomegranate Martini. At the Inn we serve a filet of beef with a delicious pomegranate glaze.
Ingredients
3/4 cup dry red wine
3/4 cup 100% pomegranate juice
1 tablespoon beef demi glace
4 tablespoons softened butter
Instructions
In a sauce pan, add the red wine, pomegranate juice and demi glace and bring the mixture to a boil. Reduce the heat to medium and let the sauce reduce by half for 5 to 7 minutes. Whisk in the butter and season with salt and pepper.
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