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My first beef tenderloin - delish, but no pan juices

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My first beef tenderloin - delish, but no pan juices

jujuthomas | Dec 26, 2007 09:36 AM

We decided to do beef for this Christmas dinner, so I sent my hubby to the butcher with instructions to get something appropriate for a good roast. I have very little experience with roasting beef, so wanted the butcher's opinion. He came home with 5lbs of prime beef tenderloin - which caused me a little panic when he told me the price! SO didn't want to mess up $80 worth of beef. Anyway, per the butcher's instructions I rubbed it with olive oil, ground some sea salt, pepper and chopped up some fresh rosemary. (I wanted to add garlic but my MIL is allergic to it) The meat came out wonderfully - tender, med rare, delicately seasoned, and juicy. But there was only about 1/4 cup of drippings. is that because the fat content is so low? Since I know my FIL *needs* gravy I had gotten a jar of it in case, but I really wanted to make some of my own.
What would you have done differently?
thanks! :)

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