The Main Dish- San Diego Magazine

Hot Dishes for November- Brandt Beef Tenderloin at Mistral

Even without any accoutrements, Brandt Beef is pretty spectacular, but Chef Ponsaty’s touch transforms this premium cut into a luxurious entrée. The tenderloin is marinated for two hours in Burgundywine before being seared and roasted in a pot on top of a slab of cork from a tree in Julian and fresh, aromatic herbs. Garnishes include a nutty cardamom and chestnut puree, a pear poached in port wine and spices, and a sumptuous Poivrade sauce, sourced from a 5th-generation family recipe. Read the whole article: