Hello Eggers,[p]How have you been. Been busy with life and have not been on the site. Glad to be back.
I am doing a beef tenderloin with bernaise sauce for Christmas dinner. I plan on searing, resting and then v-rack with a drip pan. I have a bernaise sauce recipe from Commander's Palace that I will use. What I want to know is that when I do a beef tenderloin this way should I marinate or dry rub and what to use.
I remember having a beef tenderloin with bernaise at Eggfest in Atlanta that blew me away or maybe that was an airplane getting too close to the patio. Who knows?[p]Will post pics when done.