REDWINE2

Tuesday, February 14, 2012

BEEF TENDERLOIN WITH PORT SAUCE

THE CHEF MUST BE ON HOLIDAYS....OR HE/SHE DOES'NT KNOW THE ANSWER...IT'S BEEN 4 DAYS AND I'M STILL WAITING FOR AN ANSWER......BUT I STILL HAVE 2 DAYS TO GO...MAYBE I'LL GET AN ANSWER BY THEN....

 Chef_James

Monday, March 19, 2012

BEEF TENDERLOIN WITH PORT SAUCE

Sorry I just came on the forum, I know this will not help this year but when it comes to the amount of Beef Stock as with any Stock is how much suace are you makiing. Typically for a sauce you may use anywhere from 1 or 2 cups of stock depending on how much tenderloin you have. For example you would use a 1 cup of stock to 1/4 cup of Port wine (Marsala is a good port to use) and then reduce down. Also you should add some aromatics, like carrot, onions anbd celery. Along with herbs like thyme. When doen strain your aromatics out and then add a little butter to finish off your sauce. Make sure you always taste to make sure you have the sewasoning the way you like it.