Beef Tender Loin

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• TRex Posts: 2,707

  September 2005

  

  <p />EggerinMO,[p]This is how I do them.[p]TRex
  [ul][li]Beef Tenderloin[/ul]

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• TRex Posts: 2,707

  September 2005

  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 Posts: 47

  September 2005

  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]
  

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