BACON IS MEAT CANDY BLOG, February 9, 2009 — A blogger whose motto is, “Bacon in meat candy,” recently found our recipe for Filet Mignon with Red Wine Reduction and was blown away.
Recently I was contacted by the Delaware Market House website which is a
funky 100+ year old establishment that is in the heart of historic Gladwyne,
PA and is owned by Chefs Kim and Edgar Alvarez — a nice Jewish gal and
wonderful Guatemalan man who jokingly call themselves Kosher Salsa.
All joking aside they have a fabulous menu and have won dozens of awards
from pubs ranging from Philadelphia magazine to Main Line Today. I asked if
Chef Alvarez would be willing to share with us how he might prepare a Filet
Edgar said, “There’s nothing quite like cutting into a buttery steak that has been cooked to perfection… served with fresh grilled asparagus, a side of fluffy mashed
potatoes, and a glass of hearty red wine – I can’t think of anything better
to share with the ones I love. I hope you have the opportunity to taste this
simple, elegant dish.”
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