The sauce can be made up to this point and refrigerated several days ahead of time.
The tenderloin muscle is called tenderloin because it is just that, tender.
Theres no poking, cutting, peeking, or guesswork involved.Reduce the heat and let simmer until reduced by half.That is, if you have any.I think because it is very sweet.For this, I used four boneless chicken breasts with the tenderloin cut to create eight pieces.
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Serve the beef, passing the red wine sauce at the table.
Read more, most helpful critical review 1/20/2007, truly awful and gross tasting.Season the beef all over with kosher salt and pepper.Ever wonder what to do with leftover promo philips ambilight wine?This recipe is perfect with about 1/2 cup.Recipe, box is now called, saves and your recipes are organized.
Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
For the, red, wine, reduction, sauce : In a sauté pan over medium heat, melt 1 Tbsp butter and shallots and sauté until translucent.
Not only is it elegant, its simple to make.