RECOMMENDED DISHES: Mussels in rice wine and lime leaves, shrimp curry with fermented chili, heirloom tomatoes and radishes, cod pan roast, fillet of beef with braised short ribs and potato pancake, plum cake with toasted almond anglaise.
Two pan-seared medallions of beef tenderloin were tender, but overwhelmed by an uninspiring port wine demi-glace sauce.
THE FOOD Delta has hired Michael Chiarello to design dishes like pan-seared fillet of beef with pesto, broccolini and carrot caponata.
Pan-seared fillet of beef is perfectly cooked, tender yet beefy in a red wine reduction surrounded by roasted onions, carrots and celery.
In a very hot oven-proof frying pan, sear each piece of beef about one minute per side.
To the pan, add 1/2 cup of beef broth and 1/2 cup of red wine.
Season the surface evenly, then sear the joint all over in a hot pan with a generous tablespoon of beef dripping.
Heat the vegetable oil in a frying pan and fry the pieces of beef on a high heat, turning them as they are cooking to give them a nice colour.
RECOMMENDED DISHES -- Onion soup, mushroom raviolis, sea scallops, pan-seared tuna, chicken, fillet of beef, lamb, salmon, flounder, Cajun sea trout, sea bass, all desserts.
Return the strips of beef to the hot pan.
