This post may contain affiliate links.
Learn how to make a Roast Tenderloin of Beef Recipe! – Visit http://foodwishes.blogspot.com/2011/12/roast-tenderloin-of-beef-with-porcini.html for the ingredients, more recipe information, and over 650 additional original video recipes! I hope you enjoy this Roast Tenderloin of Beef Recipe!
Video Rating: 4 / 5
Wonderfully prepared, thoughtfully cooked! I’d substitute a blend of
pressed, fresh garlic and oregano for the tarragon; to me it is
overpowering, but the rest is exquisite!
Just a heads up, if you don’t have butcher’s string, you can use dental
floss because it is strong enough to withstand snapping and it can also
handle high heats without burning. Finally, it is often free at a dentist’s
office. :D
I love it. Looks so delicious. 
hey chef john I would like to thank u for getting me into the food career
and just a food cooking passion u taught me even how to make a nice
romantic candle light dinner
hey first remove the blood from meat that is a big problem for me
waaaaaaaaaaaaaaaaaaak
Cooked this today and it was amasing!!! Skipped the shallots tho. The most
important ingredient is the dried porcini, such rich flavor…this is as
good as a meal can be 🙂 Beef tenderloin is not that expensive in Bulgaria
actually – 17$/kg. Do not hesitate to try this recipie but I advise you to
use a meat thermometer, don’t fly blind.
A hing I would highly recomend to tenderloin, is to rap it with bacon. Due
to how lean the meat is, the fat in the bacon will compensate for its lack
of inbuilt fat. The bacon fat allso gets mixed up with the blood water,
which sips out of the meat, to make the meat juice even tastier. Which you
can use to make a awesome sauce. The meat juice will act similar to wine,
but still different, delicious :3
ehhh the mushroom liquid is biter, a good technique is to squeeze dry
mushrooms to remove the bitterness that goes out with the liquid when you
use mushrooms for a buttery recipe, like with beef or chicken. I am a
flavor saver and save all my celery ends, leaves and onion root for stock,
but that mushroom juice? just use the beef drippings in the sauce. much
respect, but no.
Can you roast the ptoatoes with the tenderloin?
We are hooked on Sous-vide cooking. We were so inspired that we invented a
reasonable SV that will go along with Crockpot or rice cooker
That Lamb looked raw to me.
You talk so dirty, John.
Leave a Reply