OVER THE TOP! I made this for a Valentine's Progressive dinner for 16 and it came out absolutely perfectly. I received rave reviews. I did decrease the salt whenever I could after reading a couple of the reviews. Due to the number I was serving, I first off made the sauce in two batches--doubling the recipe to serve 16 before I seared the meat. About three hours before guests arrived, I went ahead and browned the meat, then simmered the beef in the broth mixture--- cooking it to medium rare. I found it took about 5 minutes per batch, so I did it four times. I then refrigerated the meat in an enclosed Dutch oven pot. I used the "warming" setting on my oven and put the pot in the oven for an hour at 155 degrees while we went to the appetizer house. Came home and heated the broth gravy, then served the meat and sauce on individual plates! We couldn't have been more pleased. This had to be the most difficult way to prepare this fabulous entree to serve 16, but next time serving four will be a "piece of cake." Patty
Was this review helpful?
0 users found this review helpful
OVER THE TOP! I made this for a Valentine's Progressive dinner for 16 and it came out...