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Beef Tenderloin With Roasted Shallots
Potentially restaurant quality. I was initially disappointed the first time I made this. The sauce really needs to be thin like au jus to enhance the meat properly. Thickening or blending it overpowers a beautiful and tender cut of meat full of it's own flavor. Leave the thickening for a cheaper cut of meat which needs the help. After tenting your roast and allowing it to rest, slice and place on a large serving platter, spoon the sauce over and allow to sit for an additional 5 minutes before serving. The meat will be infused with a wonderful flavor instead of being overpowered by such a rich thick sauce. You can substitue any red wine to mellow the sauce a little. I serve with garlic and dill roasted red potatoes and steamed asparagus. Recipe is easy and well suited for beginner to advanced cooks.
4 users found this review helpful
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Reviewed On:
Feb. 22, 2008
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