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Braised tenderloin in a Parmesan/Romano/ Black pepper cream sauce.

YukonRonYukonRon Posts: 16,553

Sorry for the sideways images. 
Did tenderloin a bit different tonight.

Braise was EVOO, butter, Bordeaux and beef broth, with garlic, onions and freshly, coarse ground black pepper.

The pasta was a freshly grated Parmesan - Romano blend with heavy cream. Course ground black pepper was added when served.

The wine, was a 2016, one of the killer years for Bordeaux.

It did not suck.
"Knowledge is Good" - Emil Faber

XL and MM
Louisville, Kentucky

Comments

  • calikingcaliking Posts: 15,713
    Dude... That looks delicious. Even sideways. 


    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • dmchicagodmchicago Posts: 3,120
    From right to left from top to bottom. 

    Excellent. 
    Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin

    Large BGE.

    "If I wanted my balls washed, I'd go to the golf course!"
    Dennis - Austin,TX
  • johnmitchelljohnmitchell Posts: 5,831
    Fantastic looking plate!!
    Greensboro North Carolina
    When in doubt Accelerate....
  • WesJohnsonWesJohnson Posts: 128
    edited October 10
    Even though you criminally over-cooked it (who braises tenderloin?), decided searing and color wasn't necessary and served it with gloopy Alfredo sauce on Bed, Bath & Beyond plates, I'd still eat it. Good job. 
    I used to be able to name every nut that there was. 
  • YukonRonYukonRon Posts: 16,553
    Even though you criminally over-cooked it (who braises tenderloin?), decided searing and color wasn't necessary and served it with gloopy Alfredo sauce on Bed, Bath & Beyond plates, I'd still eat it. Good job. 
    Thank you for the critique, I will try to do better. 

    No, not really. 

    But thank you anyway.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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