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The SayersBrook Rib Eye en Croute is a superb variation on a Wellington Roast. We use a fully trimmed rib eye roast and wrap it in a puff pastry that has been spread with a mixture of bison pate, onions, and mushrooms. We even provide a delicious fat-free Madeira Wine Sauce with black truffles to finish off the presentation. The uncooked roast is fully prepared and ready for you to bake for your family or to impress your guests. SayersBrook Rib Eye en Croute serves 4. Includes 16 oz. of fat-free Madeira Sauce.
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