I have a question about the recipe "Porcini and Rosemary Crusted Beef Tenderloin with Port Wine Sauce" from TasteFood. Can I do this with Lamb?
Nancy is a food writer, historian, and author of many books, her most recent being Virgin Territory: Exploring the World of Olive Oil, forthcoming from Houghton Mifflin.
I'm going to do a little guessing here, but rosemary and porcini are both quite sensational with lamb. You might, however, find the port wine is a bit over the top. Why not follow the recipe for the sauce, but use a good, full-bodied red, like a Cotes du Rhone, instead?
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