T1B

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.

That's what I thought first time I saw this recipe. Stewed filets?

The sauce and stuff sounds really good though.

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.