James Mansius

Trained under Executive Chef Dylan Hauge of I I I Forks from Commander's Palace New Orleans

Red Wine Sauce

shallots • thinly sliced raw garlic • bay leaf • unsalted butter • thyme leaves • tomato paste • cabernet • demi glace • water • kosher salt and table grind pepper
10 mins
Pot Roast

beef • carrot • celery • shallots • Vidalia • thyme • golden potatoes • Red wine • peppercorns • beef stock • garlic cloves
5 hours

6 servings

Red Wine Sauce