WHAT THE HELL IS A RADLER? THE RADLER WAS CREATED BY A GERMAN CHEMIST LOOKING TO SATISFY HORDES OF THIRSTY BICYCLISTS PASSING BY HIS STORE. WHILE RUNNING LOW ON BEER HE DECIDED TO BLEND FRESH LEMONADE WITH HIS DWINDLING SUPPLY AND VOILA, RADLER WAS BORN. Goes Best With Complements rich, aromatic, spicy and smoked foods such as chili, BBQ ribs, grilled chicken, and beef

Billsburg Sea Radler

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Season the beef tenderloin with olive oil, salt, pepper, and garlic powder. Preheat the grill to high heat. Grill the beef for about 5-7 minutes per side for medium-rare, adjusting time as needed. For the shrimp, season and grill for about 2-3 minutes per side until pink and opaque.

Prepare and Grill the Beef and Shrimp

Peel and cut the potatoes into chunks, then boil them in salted water until tender (about 15-20 minutes). Drain and return to the pot. Add butter, heavy cream, prepared horseradish, salt, and pepper. Mash until smooth and creamy.

Make the Potato Puree

Trim the ends of the asparagus and toss with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred.

Prepare the Asparagus

In a saucepan, sauté the shallots in butter until translucent. Add red wine and reduce by half. Add beef stock and black cherries, simmering until thickened. Season with salt and pepper to taste.

Make the Bordelaise Sauce

Beef tenderloin

Large shrimp (peeled and deveined)

Olive oil

Salt

Black pepper

Garlic powder

Potatoes (russet or Yukon gold)

Butter

Heavy cream

Prepared horseradish

Fresh asparagus

Red wine

Beef stock

Black cherries (pitted)

Shallot (finely chopped)