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Herb-Crusted Beef Tenderloin with 5 sauces... so good

bostonjoshbostonjosh Posts: 49
edited March 2012 in EggHead Forum
Made last Saturday; Steven Raichlen recipe...
First coated with evoo/salt/pepper/garlic and a ton of fresh herbs (parsley, tarragon, basil, oregano, rosemary)... let it sit for 24hrs in fridge.
Seared, rested, and cooked at 400 to about 115 and rested for 5-10mins...
Perfect!  I've seen other posts about beef tenderloin being bland... this was so flavorful; the herbs perfectly perfumed the meat.

Sauces: Bearnaise, Shallot Marmalade, Cucumber Relish, Chimichurri, Mustard Sauce

(Only regret was that I made the bearnaise a few hrs before dinner... and it was perfect, but then tried to reheat and it separated; presentation was screwed up but it still tasted good...  next time better to just serve room temp.)

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