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Beef Tenderloin with Goat Cheese-wild Mushroom Crust, Shallot Infused Balsamic, Black Currant Reduction by Chef Dave Bergmann of Bergmann’s On Lombard

Beef Tenderloin with Goat Cheese-wild Mushroom Crust, Shallot Infused Balsamic, Black Currant Reduction by Chef Dave Bergmann of Bergmann's On Lombard

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