I first made this recipe several years ago for a small dinner party with acouple of frieds. I purchased a whole beef tenderloin and after trimming it, I felt I had to do something with the part I trimmed away from making the fillets. I just put everything into a pan and seared it, added a delicious Pinot Noir I had just opened, reduced the heat and let it cook for about an hour. I strained the liquid and reduced it, added a tablespoon of butter and what a delicious sauce it produced.
Bill cooked the fillets on the grill to perfection. I also made roasted red potatoes, asparagus and a salad.
It really turned out fantastic. One of the guests said they never had a steak that they were able to cut with a butter knife.
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