Review of Vermont signature sauces

Last night my wife and I finally were able to try our samples from Vermont signature sauces.Due to our varied schedules we sometimes can't have dinner together but last nights was delicious!!We had some tenderloin steaks she cooked to what I thought was perfection but it wasn't until we added our new favorite Marchand De Vin sauce.I have been working in the food trade since I was 14,I have worked in kitchens in cafeterias,hospitals,exclusive country clubs,and top class banquet houses.In other words I've been around some very upscale chef's and know a lot about sauces and such.
The sauces are very top of the line,delicious,and very affordable.I highly recommend each flavor,although I haven't tried the Delmon sauce yet guess what we are having tonight.

Individual Filet Mignon w/ Marchand de Vin

Active time: 10 minutes | Serves: 2-6

INGREDIENTS:

• 2-6 small filets
• 2 Tbl olive oil (only if using pan seared method)
• KosherSalt & cracked peppercorns to taste
• 1 jar Vermont Signature Sauces Marchand De Vin

PAN SEARED METHOD:

Preheat skillet on high heat. Add olive oil and swirl to cover bottom of pan. Place salted & pepperedsteaks in pan and sear on each side for one minute. Remove to 400°F preheated oven and bake for 15 minutes or until thermometer registers 130-135 for medium rare. Remove from oven and let stand 8-10 minutes.

While steaks are cooking, heat Vermont Signature Sauces Marchand De Vin on medium/low heat until sauce begins to simmer.

Place 2oz of heated sauce on preheated dinner plate and place one steak on top of sauce. Serve with your favorite vegetable and starch.

BROIL OR GRILLED METHOD:

Preheat oven or grill to high heat. If grilling reduce heat to medium. Season steaks with salt and pepper and place on grill or in oven for broiling. Cook until internal temperature is 130-135 for medium rare.

While steaks are cooking, heat Vermont Signature Sauces Marchand De Vin on medium/low heat until sauce begins to simmer.

Place 2oz of heated sauce on preheated dinner plate and place one steak on top of sauce. Serve with your favorite vegetable and starch.

vermontsignaturesauce.com