This recipe serves 4.
- Tenderloin, cut in half-inch slices
- 4 egg yolks
- Bleak roe (preferably from Kalix, Sweden)
- Finely chopped red onion
- Sour cream
- 1 bottle of Châteauneuf-du-Pape Mont Redon 2008
First, drink the wine. Now, use the empty bottle to pound the tenderloin approximately 5 mm thin. Butter a slice of toast and drape the tenderloin over it. Press fresh lemon on top and then mount with a spoon of sour cream and a spoon of roe. Carefully place the egg yolk on top of the roe and finish off with finely chopped chives, red onion and grated horseradish. Fold the meat over all the good stuff, shove your knife through it to puncture the yolk and dig in!
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Non-girlie beer. You need something a bit chewier. Weiss-beer works fine, odd as it might sound.
Christopher Bastin was born 1973 in Stockholm, Sweden. He started his career in the fashion industry in 1992 at the Swedish denim hotspot Solo. Christopher held various positions at H&M, Whyred and Acne as Product Manager and buyer before joining GANT in 2005, when he began his designer career in earnest. His first mission was to design a men’s shirt range. Working alongside several industry veterans, he learned the trade of fabric and garment design – kindling his passion for American Sportswear.
Christopher has been the designer and Creative Director for GANT Rugger, which was re-launched under his direction with the spring/summer 2010 collection. He was recently appointed Creative Director of all of GANT.
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