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News 4 Tucson Cooks: Bacon-wrapped rib eye

In Monday’s News 4 Tucson’s Cooks, Dante’s Fire Restaurant with Chef Kenneth Foy featured Bacon-Wrapped Rib Eye.

Ingredients for dish:
Rib Eye
Pepper Corn Demi Glace

Preparation Instructions:
Sous Vide Rib Eye 2 each
Brandy 1 oz
Shallots 1 oz
Bacon 20 slices
Pepper ½ oz
Garlic ½ oz
Cream 2 oa
Demi 3 oz
Roasted Potatoes 3
Broccoli as needed
Butter 1 oz

Restaurant website link:

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