you MUST try this: Tournedos of Beef Marchand de Vin
Moderator: Mikey
That sounds pretty good. I'd probably take the filets out of the pan while the sauced reduced, then add them back at the end (with their accumulated juices). I like beef on the rare side. I'd also DEFINITELY go with the consomme. I think if this was cooked that long in 'reduced brown gravy or sauce" it would taste like a massive waste of filet.... but that's just me.
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King Crimson
- Eternal Scobode
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usually with a dish like that you pan sear the tenderloin and then pull it out of the pan. make your mother sauce and finish the meat in the skillet once the sauce/reduction is good to go.
and cook it to temp that way: medium rare, medium.
though i agree that a good piece of beef doesn't need "brown gravy". green peppercorn, rosemary and cognac reduction....or raspberries and a cabernet or ital red type redux. hey hey.
and cook it to temp that way: medium rare, medium.
though i agree that a good piece of beef doesn't need "brown gravy". green peppercorn, rosemary and cognac reduction....or raspberries and a cabernet or ital red type redux. hey hey.
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