wala-studio10-filet-mignon
got today? >> r be cooked in doors. chef will hughes from faulkner state going show us the fillet miglenon and excited about this. trussl >> where we,name. where does it come from? what makes that trough? well, what we’ll do is add oil toll the grits. >> okay. >> give it a truffle flavors. >> they are mushroom that gro underground. they are normally nhar vetted in california, oregon, washington and france. so it is not like, the chocolate truffle. correct. okay. this is totally diferent truffles. my mine wasomewhere else. i it kind of makes sense. how is this going to work? i knewi chef will could pull it off. okay. exactly. what are we doings? >> first, we’ll take, we’ll ahead caramelize the onions and we’ll clean our portobello mushroomsment all right. so for our onions we’ll cut the top of the bottom off. okay. i got in the skillet hker a little bit of oil. you don’t want tou use oliv
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