Word: tenderloinã
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...similar attention to raw ingredients is shown in the main courses. Salmon and two different cuts of steak— sirloin and tenderloin??€”were both simply grilled to showcase the quality of fish and meat. Needless to say, all were excellent, set off with unobtrusive side dishes and sauces that allowed the excellent entree to speak for itself. Unlike in some restaurants, Mistral’s courses were unencumbered by the excessive prodding of some star chef, wowed by his own (dubious) brilliance. And that, after all, is what truly fine dining is all about...
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