Mindblown: a blog about philosophy.

1 (750 milliliter) bottle dry Cabernet Sauvignon1/4 cup ruby port wine2 cups beef consomme2 tablespoons beef bouillon3 tablespoons corn syrupwhite wine vinegar1 pinch salt and black pepper to taste

1 1/2 teaspoons butter1 1/4 teaspoons olive oil1/2 pound portobello mushrooms, chopped1/4 cup chopped onion1/4 cup chopped carrot2 tablespoons chopped celery2 tablespoons white wine1/2 cup beef broth1 1/4 teaspoons tomato paste1 teaspoon butter2 ounces enoki mushrooms3 1/2 tablespoons heavy cream1 pinch ground nutmegsalt and pepper to taste

1 tablespoon Dijon mustard1 tablespoon red wine vinegar1/2 tablespoon lemon juice3 tablespoons extra-virgin olive oil, or as neededsalt and pepper to taste4 heads Belgian endive1/3 cup pine nuts1 tablespoon chopped fresh parsley, for garnish

2 1/2 pounds beef tenderloin2 tablespoons butter, softened2 tablespoons butter1 onion, chopped1/2 cup sliced fresh mushrooms2 ounces liver pate2 tablespoons butter, softenedsalt and pepper to taste1 (17.5 ounce) package frozen puff pastry, thawed1 egg yolk, beaten1 (10.5 ounce) can beef broth2 tablespoons red wine