Home Cooking 19

reheating tenderloin

kesues | Mar 10, 201009:53 AM

Hi - I made a 3 (rare-medium-rare) chateaubriand's last night for a dinner party. There is one left over. How would you recommend reheating while preserving the "rare" state.


Want to stay up to date with this post? Sign Up Now ›
Log In or Sign Up to comment

Recommended From CH