In the Kitchen: Mushroom & Shallot Steak Confit
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Chef Carlos Damoura of Fred & Steve’s Steakhouse at the Twin River Casino, is making Mushroom & Shallot Steak Confit.
Beef fillet with savory herb, smoked hickory sea salt, black peppercorn roasted marrow topped garlic confit; romanesco; shallots; Bordelaise sauce, Photo by GayleQuan
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