Medium 7136
Dry aged "AAA" beef tenderloin

Recommendations

"This classic steak with its great sauce shows the mastery of chef Scott Jaeger at Pear Tree Restaurant. Chef Jaeger dry-ages the steak for 28 days and leaves the marbling on, then cooks it sous-vide style. The dish is simply elegant and well-prepared with great ingredients and skill. It's not always on the menu since they get the beef from a particular farmer, so call ahead to see if it's available."

Also at The PearTree Restaurant