Simplicity and good ingredients. That’s the secret to good food anytime according to Joe Cosniac, owner of the legendary Paesanos in Alamo Heights. I couldn’t agree more! There is a sort of magic that lingers in his kitchen…everything always comes together like clockwork! This time was no different as Joe demonstrated the super simple way to prepare Paesanos’ pan-seared, succulent tenderloin. The finished product is bathed in a hearty tomato garlic sauce…made from scratch of course. Pair the heaviness of the meat with a nice Barolo and indulge!
Also, be sure to preview a number of lip-smacking dishes off Paesanos’ brand new menu for Fall/Winter…click here!
I am having the same problem. I cannot get the recipes it indicates should be there
There is no written recipe perse…however, in the video the chef demonstrates how to prepare the dish. It’s a very simple preparation. The link takes you to more info on Paesanos 1604’s menu. Please let me know if you need anything else. Thank you!! 🙂