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Beef Tender Loin

EggerinMO
EggerinMO Posts: 49
edited November -0001 in EggHead Forum
Well I have a nice beef tender loin setting in the fridge.. Since this will be my first one anyone have any cooking tips :-)[p]Thanks[p]
L and MM

Egging in the Ozarks

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  • TRex
    TRex Posts: 2,714
    btsear1.JPG
    <p />EggerinMO,[p]This is how I do them.[p]TRex
    [ul][li]Beef Tenderloin[/ul]
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  • TRex
    TRex Posts: 2,714
    By the way, a nice way to change these up a bit is to take a whole bottle of balsamic vinegar and simmer it on the stove in a medium saucepan for about half an hour, or until the vinegar has reduced nicely (a large drop will sit very nicely on your fingertip). Let the reduced balsamic cool a bit then pour over the beef tenderloin. Let it sit out at room temp with the balsamic glaze on there for an hour or so. Before searing, season as usual with salt and pepper.[p]The reduced balsamic adds a very complimentary sweet/tangy kick to the beef.[p]TRex
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  • EggerinMO
    EggerinMO Posts: 49
    TRex,[p]I should of dug a little deeper when I was at your site checking out your COOL weather info page... [p]Hope nothing gets damaged down your way...[p]Thanks[p]
    L and MM

    Egging in the Ozarks

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