1 -ounce summer truffles |
2 ounces grapeseed oil |
1 teaspoon black truffle oil |
salt |
8 ounces cabernet sauvignon |
8 ounces veal stock (can be purchased from specialty stores) |
a pinch sugar |
a pinch salt |
a pinch freshly cracked black pepper |
4 to 6 medium-sized early girl tomatoes |
4 (5-ounce) beef tenderloin portions |
olive oil |
salt and freshly ground black pepper |
1 head radicchio cut in quarters and tossed in 1 tablespoon balsamic and 2 tablespoons olive oil |
3 teaspoons banyuls vinegar or substitute aged balsamic |
1 tablespoon aged balsamic vinegar |
4 tablespoons extra-virgin olive oil, divided |
1 to 2 tablespoons chopped fresh oregano leaves |
2 tablespoons finely sliced chives |
2 tablespoons capers removed from brine and rinsed, fried in 1/4 cup olive oil until |
crispy, approximately 2 minutes. remove and drain from oil. |