I have a question about the recipe "Mustard-Crusted Beef Tenderloin with Sauce Robert" from thirschfeld. I was going to replace the wine with chicken broth? Any creative and tasty suggestions besides alcohol? Verjus, more beef broth, vinegar, etc?
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)