First, I would never order a well done beef tenderloin. I have a friend though that has tried to order a well done tenderloin in many restaurants to no avail. All the kitchens send it out with pink in it.
Understand that she wants no pink whatsoever in the meat.
The argument ensues that if they cooked all of the pink out of it, it would be as tough as shoe leather and they decided on their own to serve it with pink.
Does anyone know of a restaurant in Toronto that can cook one with no pink in it, and yet still be edible?
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