Rosemary & Fennel Crusted Chateaubriand w/ Couscous Risotto
Ed Brylczyk brings his expertise as Corporate Chef with Northeast Family Farms to this aromatic, perfectly cooked, gorgeous chateaubriand. The accompanying side dish, Florentine Couscous Risotto, could be a meal by itself with vibrant sauteed spinach and Israeli pearl couscous. Sauteed asparagus add a textured buttery finish to this picture-perfect presentation.
Bunch herbs together to make chopping easier
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