1 ounce summer truffles
2 ounces grapeseed oil
1 teaspoon black truffle oil
Salt
2 tablespoons capers removed from brine and rinsed, fried in 1/4 cup olive oil until
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 or substitute aged balsamic
1 tablespoon aged balsamic vinegar
4 tablespoons extra virgin 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.
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