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  • The Best Tenderloin This Holiday Season

    [caption id="attachment_5311" align="alignleft" width="392" caption="Image Courtesy Of Andrew Silvani"]Tenderloin[/caption]

    Just looking at this picture from Melissa Clark's New York Times article has made me hungry. This Holiday season, why not try making beef tenderloin for your guests at dinner time. Enjoy!

    ROASTING a whole beef tenderloin can seem like the kind of thing that only a very accomplished — or mildly delusional — cook would undertake as the centerpiece to a holiday meal. Not only is it one of the priciest cuts, but it’s also one of the least forgiving.

    Unlike a stew or braise, which can linger for hours, a roast tenderloin demands precision. Pull it out of the oven five minutes too late, and the formerly ruby rare center will have lightened into the pale pink of medium or dull gray of over-done.

    Still, the allure of beef tenderloin pulls hard. When properly cooked until the surface is seared to a glistening mahogany and the center tender and running with beefy juices, it is one of the most regal, festive and just downright delectable things a cook could serve. And leftover roast beef sandwiches — slathered with a pungent, creamy horseradish sauce that is beyond simple to prepare — are reason enough to give the fillet a try.

    The good news about roasting a tenderloin is that although it needs your attention, it doesn’t need it for very long. Beef tenderloin cooks quickly.

    Read more at The New York Times

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