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Eye Candy: Filet Mignon with Foie Gras, Morels, and Bone Marrow–Red Wine Sauce

Hilary Deutsch

June 22, 2015

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With spots in Austin and Phoenix, Salty Sow draws diners with its expertly crafted American gastropub fare. Under the watchful eye of chef Harold Marmulstein, both locations fully incorporate a market-driven menu with handcrafted meats, locally grown vegetables, and homemade bread. At his Beard House dinner last month, Marmulstein served up a menu replete with his acclaimed farmhouse eats, including this decadent course of Linz Filet Mignon Rossini meats with foie gras, morels, and a bone marrow–red wine sauce. Deeply flavored and mindfully sourced, this dish had us dreaming of a third location right here in New York.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Tom Kirkman.