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Beef

Help with a beef tenderloin

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Help with a beef tenderloin

gourmaniac | Apr 1, 2010 08:41 AM

Dear Hounds: I'm preparing a whole beef tenderloin (grilled to brown and finished in the oven to medium rare. My problem is while, tender, I think its a boring (but easy) cut of beef and needs a sauce. I usually make a pan gravy but with this prep, no fond. I plan to make a sauce from shallots, rehydrated cepes, and use a homemade beef/chicken stock supplemented with demiglace gold. I've not used this product before. Will it provide the oomf that i lack by not having a nicely caramelized roasting pan? Thanks in advance

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