Dish of the week: Beef tenderloin from The Aerie at Snowbird

Published October 11, 2012 12:03 pm
This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

$36 • Steak, mushrooms, potato and vegetables sounds pretty sedate, right? Wrong! The beef tenderloin at The Aerie is a delightfully creative reworking of classic ingredients. The dish starts with an expertly cooked, quality tenderloin. Add in mushroom butter, a roasted red onion sauce and a spectacular soufflé-like ramp and potato custard — and you have a dish fit for the inspiring views that the restaurant affords every diner.

Stuart Melling



Reader comments on sltrib.com are the opinions of the writer, not The Salt Lake Tribune. We will delete comments containing obscenities, personal attacks and inappropriate or offensive remarks. Flagrant or repeat violators will be banned. If you see an objectionable comment, please alert us by clicking the arrow on the upper right side of the comment and selecting "Flag comment as inappropriate". If you've recently registered with Disqus or aren't seeing your comments immediately, you may need to verify your email address. To do so, visit disqus.com/account.
See more about comments here.
comments powered by Disqus