Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
This Venison Steak with Mushroom Tarragon Cream Sauce recipe contains steaks, whipping cream, unsalted butter, dry white wine, fresh tarragon and more.