dinner

[Valerie]

Since you are interested, the recipe is from Julia Childs. I don't know how much that explains, but the marinade calls for a dry white wine, cognac, truffles, peanut oil, and other assorted seasonings. While roasting, you reserve the marinade, boil it down to a quarter cup and then cook it with madeira and brown sauce. The final result is a spoonful of the sauce spooned over the tenderloin before serving. I plan to use Portebello mushrooms along with it. Delicious! Keep an eye on me, as soon as I figure out the rest of the course I'll be asking more questions as I am a major amateur when it comes to wine. One more question, Where can I find a good winery around the Orange county area if any? And does Covey Run exist here? Thanks for the help.

[This message has been edited by Valerie (edited 09-02-99).]